Caribbean Pumpkin & Coconut Cream Bisque - - Tulsa, Oklahoma - News, Weather & Sports

Caribbean Pumpkin & Coconut Cream Bisque

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2 15 oz cans pureed pumpkin (about 3.5 cups)

1 quart chicken broth (or veggie for vegans)

1 can light coconut milk

1 small onion, roughly chopped

2 cloves garlic

1 1/2-2 tsp fresh grated ginger

2 bay leaves

3 sprigs fresh thyme, leaves removed and added to pot

salt & pepper

  • Add all ingredients to a medium pot.
  • Simmer gently until the house smells like autumn madness. The kind that threatens to make your day the best ever.
  • When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.

Serves 6.

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