Curried Coconut Pumpkin Bisque
Curried Coconut Pumpkin Bisque is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 4 and costs $1.82 per serving. One serving contains 258 calories, 4g of protein, and 18g of fat. 221 person have tried and liked this recipe. A mixture of ground coriander, pumpkin, coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Kitchen McCabe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 66%, this dish is solid. Curried Pumpkin Bisque, Curried Carrot Pumpkin Bisque, and Curried Pumpkin Soup with Coconut are very similar to this recipe.
Servings: 4
Ingredients:
1 small apple(any sweet/tart apple will do), diced
3 small Carrots, diced
1 Celery Stalk, diced
1 t. Coarse Salt
1 C. Coconut milk
1 1/2 T. Coconut Oil
1 t. fresh Ginger, grated(I use a microplane)
1 Garlic Clove, minced
1/2 t. ground Coriander
1 small Onion, diced
1.5 lb. Fresh Pumpkin(Sugar pie pumpkins work great!), diced
2 t. Red Curry Paste
3 1/2 C. Vegetable Broth
2 pinches White Pepper
Equipment:
pot
blender
Cooking instruction summary:
Heat the coconut oil on medium/high in a medium stock pot.Add the diced pumpkin to the oil and sauté for 2 minutes.Add the carrot, celery, onion, apple, and salt and sauté with the pumpkin for 5 minutes.Add the ginger, garlic, coriander, white pepper, and red curry paste to the pot and sauté for 1 more minute.Reduce the heat to medium/low and pour in the vegetable broth.Cover the pot with a lid and allow the soup to simmer for 30 minutes, or until all the vegetables are tender.Remove from the heat and allow to cool for at least 20 minutes.Working in batches, if needed, transfer the soup to a blender and puree the broth and vegetables until they are perfectly smooth.Add the pureed soup back to the stock pot and bring back to a simmer.Add the coconut milk to the soup and check the seasonings.Add more salt if needed.Serve hot!
Step by step:
1. Heat the coconut oil on medium/high in a medium stock pot.
2. Add the diced pumpkin to the oil and sauté for 2 minutes.
3. Add the carrot, celery, onion, apple, and salt and sauté with the pumpkin for 5 minutes.
4. Add the ginger, garlic, coriander, white pepper, and red curry paste to the pot and sauté for 1 more minute.Reduce the heat to medium/low and pour in the vegetable broth.Cover the pot with a lid and allow the soup to simmer for 30 minutes, or until all the vegetables are tender.
5. Remove from the heat and allow to cool for at least 20 minutes.Working in batches, if needed, transfer the soup to a blender and puree the broth and vegetables until they are perfectly smooth.
6. Add the pureed soup back to the stock pot and bring back to a simmer.
7. Add the coconut milk to the soup and check the seasonings.
8. Add more salt if needed.
9. Serve hot!
Nutrition Information:
covered percent of daily need
