Coconut-Curry Pumpkin Bisque
5
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.
Ingrédients
Coconut oil
1 tsp(s)
Shallots
1 medium, minced
Kosher salt
1½ tsp(s)
Ground ginger
2 tsp(s)
Minced garlic
1 tsp(s)
Curry powder
1 tsp(s)
Dried coriander leaf
½ tsp(s)
Ground cumin
½ tsp(s)
Ground cinnamon
¼ tsp(s)
Cayenne pepper
1 pinch(es)
Canned pumpkin
30 oz, puree
Fat free reduced sodium vegetable broth
2 cup(s)
Canned unsweetened light coconut milk
1 cup(s)
Dark brown sugar
2 tbsp(s)
Fresh lime juice
1 tbsp(s)
Cilantro
6 tsp(s), fresh, chopped
Instructions
1
In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
2
Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavours to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 310ml (1 1/4 cup) per serving.
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