Coconut Curry Pumpkin Bisque

bisqueTalk about an easy dinner! For this recipe, you dump everything in a high-powered blender, blend, pour straight into serving bowls, then run the blender with soap and water and rinse. Done. Dinner couldn’t be easier! If you have a Vitamix, you really don’t even have to chop the onion or ginger first.

I made this last night and served it over cooked quinoa with some unsweetened coconut flakes on top and it was very tasty and filling. Toasted pumpkin seeds would also be a great garnish.

Ingredients:
15oz can pure pumpkin puree (not pumpkin pie filling)
2 cups canned lite coconut milk
1 teaspoon yellow curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable broth (I used ½ cup water + 1/2 teaspoon Better Than Bullion’s No Chicken Base)
1/2 yellow onion
1 small nub of fresh ginger (about 1 tablespoon, if minced)

Blend everything on high for 5 minutes, or until steaming.

If you don’t have a Vitamix, you can simmer everything on the stove until the onion and ginger are soft and then (carefully) puree in small batches in a regular blender.

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