Pumpkin-Coconut Bisque

Another dairy-free, gluten-free soup. I made this the other night and it turned out nicely. Like usual, I couldn't leave well-enough alone and doctored it quite a bit.

Pumpkin-Coconut Bisque

Yield: 6 servings.

2 T butter or alternative (Earth Balance, olive oil, etc)
1 c chopped onion
3 garlic cloves, minced (shortcut - use 2-4 tsp minced or crushed garlic from a jar)
2 cans, solid pack pumpkin (make sure it's not the stuff with spices added)
2 c chicken broth or stock (if you're dairy- or gluten-free and you buy broth, check the label, some contain dairy/gluten)
2 tsp sugar
1/2 tsp ground allspice
1/2 tsp dried crushed red pepper, or more depending on personal taste (1/2 tsp adds flavor but not bite)
1 can, unsweetened coconut milk
ground nutmeg, to taste
curry, to taste
unsweetened, shredded coconut for garnish

Over medium heat, in large heavy pot, heat butter or substitute and saute onion and garlic until golden, about 10 minutes.

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

If you have an immersion blender, get to work, otherwise, working in batches, puree soup in blender until smooth. Return soup to pot. IMO, if you're going to make pureed soups, an immersion blender is a necessity. Besides the mess, moving hot soup around and pureeing in a blender can be dangerous.*

Bring soup to simmer, thinning with coconut milk or water, to desired consistency. Season to taste with salt, pepper and more curry. Ladle into bowls. Sprinkle with nutmeg and coconut and serve.


* Here's a review from America's Test Kitchen on which immersion blenders. Sorry, you have to sign up for a 14 day free trial and they get your email address, in order to read it. I had the information somewhere but can't find it anymore. I have a Cuisinart immersion blender and it's all right; there's got to be better out there.