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Pumpkin Coconut Bisque



2 tablespoons (1/4 stick) butter

1 cup chopped onion

3 garlic cloves, minced

3 cups pumpkin

2 cups low-salt chicken broth

2 teaspoons sugar

1/2 teaspoon ground allspice

1/2 teaspoon dried crushed red pepper

1 1 /2 cups coconut milk

Ground nutmeg

Pumpkin Coconut Bisque


Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with nutmeg and serve. 

Serves: 6

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