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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.


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