Sorry guys, just came back and saw this thread. Yeah, I'd be happy to post it.
Pumpkin Coconut Bisque
2 tbsp. butter
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin (about 1 and 2/3 cans of the 15 oz size)
2 cups chicken broth
2 tsp. sugar
1/2 tsp. ground allspice
1/2 tsp. crushed red pepper
1 can of unsweetened coconut milk
INGREDIENTS NOTE: Ground allspice may be a little tricky to find. Usually, any kind of Middle-Eastern or Mediterranean market will have it. Otherwise you can buy the allspice cloves and grind them up with a cheap electric coffee grinder. If you want to double the recipe (recommended for service over 8 people), a 29 oz can of pumpkin and a 15 oz can will work. Just double all the rest of the ingredients accordingly. I always double the recipe because hey, who doesn't like seconds (or thirds)?
1. Melt butter in a heavy, large stockpot or dutch oven over medium heat. Add onion and garlic and sauté until golden, about 8 minutes.
2. Add pumpkin, broth, sugar, allspice and crushed pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
3. Working in batches puree soup in blender or food processor until smooth and return to pot. (Note: I find an immersion blender works just as well and you avoid having to fuss about with all the transferring. It actually blends up any onion or garlic quite well).
4. Bring soup to a simmer, thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.
I just made this for a group of folks this weekend and it was a hit. I'd love to hear everybody's responses and ingredient additions/substitutions. I can also post a Mushroom Pumpkin soup that has curry, honey, and nutmeg in it, should anybody want it. Bon appétit!
