Pumpkin-Coconut Bisque by Ashley Kinard

Source: popsugar.com

Ingredients

1 1/2 tablespoons extra-virgin olive oil 1 cup chopped onion 3 garlic cloves, minced 3 cups solid-pack pumpkin, canned 2 cups low-salt vegetable broth 2 teaspoons sugar 1/2 teaspoon ground allspice 1/2 teaspoon dried crushed red pepper 1 1/2 cups unsweetened coconut milk, divided Salt and pepper Pepitas, for garnish (optional)

Instructions

Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.

Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.

Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.

Servings: 6 Serving Size: 1 (277.3g)

Nutrition Information (per serving):
Calories 202
Fat 15.8 g
Saturated Fat 11.3 g
Sodium 37 mg
Carbohydrates 15.4
Fiber 5.1 g
Sugars 6.5 g
Protein 3.5 g