Pumpkin Coconut Bisque
2 tbsp. butter
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin
2 cups chicken broth
2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1 1/2 cups canned, unsweetened coconut milk
Melt butter in a heavy, large
stockpot over medium heat. Add onion and garlic and sauté until
golden, about 8 minutes. Add pumpkin, broth, sugar, allspice and crushed
pepper. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes.
Working in batches puree soup in blender until smooth and return to pot.
Bring soup to a simmer,
thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.
