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–+ servings
blue bowl with pumpkin soup, drizzle of coconut milk and toasted pumpkin seeds
4.67 from 6 votes
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Simple Pumpkin Coconut Bisque

Course Appetizer, Main Course
Cuisine American
Keyword pumpkin coconut bisque, pumpkin coconut cupcake recipe, pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people
Calories 183 kcal
Author Janet Barton

Ingredients

  • 2 tablespoons butter coconut oil or olive oil can be used
  • 1 cup chopped onion
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger
  • 3 cups pumpkin cooked or canned
  • 2 1/2  cups Vegetable or chicken stock homemade or good quality canned
  • 1 tablespoon Coconut sugar optional may use brown sugar or maple syrup
  • ½ teaspoon ground allspice
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon salt or to taste
  • 2 cups coconut milk unsweetened canned
  • Ground nutmeg
  • pumpkin seeds

Instructions

  1. Melt butter in a heavy large pot over medium heat. Add onion and sauté until golden. Add fresh ginger and garlic. Saute an additional 3-4 minutes. Add pumpkin, broth, sugar, allspice, crushed red pepper, and ginger. Bring to a boil then reduce heat. Cover and simmer until flavors blend, about 30 minutes.

  2. Ladle the soup into a blender and puree until a smooth consistency.   Return the soup back to the pot and add coconut milk.  Bring back to a simmer.  Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with a little coconut milk, a sprinkle of ground nutmeg, and a sprinkle of pumpkin seeds. Makes 4-6 servings.

Nutrition Facts
Simple Pumpkin Coconut Bisque
Amount Per Serving (1 serving)
Calories 183 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g65%
Cholesterol 10mg3%
Sodium 290mg12%
Potassium 355mg10%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 3809IU76%
Vitamin C 5mg6%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.