curry pumpkin bisque

Lobster pumpkin bisque at Hotel ShangriLa
image via Flickr

  • 1.75 cups pumpkin, cooked & pureed (a 15 oz can)
  • 1 cup broth (I prefer veggie for this one)
  • 1 cup almond milk
  • 1 tsp ground cardamom
  • curry spices to taste (may include turmeric, cumin, coriander, ginger, garlic, chiles, fennel, black pepper, cinnamon, cloves, anise & mustard)
  • salt to taste
  • roasted apples or toasted something to sprinkle

  • dump pumpkin puree, broth & almond milk in medium saucepan, warming on stovetop & stirring at intervals until mixture is steaming but not boiling
  • add spices, stir & simmer 5-7 min
  • seriously, that's all. to serve, garnish with roasted apples, toasted coconut, sesame or pumpkin seeds, almonds or whatever else you like to toast & sprinkle!

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