Tonight for dinner I made one of my favorite soups. I am a huge homemade soup fan but since I have a picky husband and all soups any shape or form will not be consumed by him have to be made when he is at work. He left tonight at 5pm to work his 15th and final graveyard in a row. Anyhow since it is one of my favorites I thought I would share. Oh, and I got the recipe from my sister Kerri who got it from a cook book but I don't know which one.
Also, for those who don't like coconut (not sure how anyone could not like coconut???) it doesn't taste like coconut at all.
Pumpkin-Coconut Bisque2 Tablespoons butter1 Cup chopped onion3 garlic cloves, minced3 Cups canned solid pack pumpkin2 Cups chicken broth2 teaspoons sugar1/2 teaspoons ground allspice1/2 teaspoons dried crushed red pepper1 1/2 cups canned unsweetened coconut milk (can be found by the Asian foods)Melt butter in heavy large pot over medium heat. Add onion and garlic. Saute 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 (I just use one of those Braun hand blenders and put it right in the pot). Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.
It is good served with creme fraiche (recipe below) or I just put a blob of sour cream in it.Makes 6 servings.Creme fraiche
Combine 1 Cup whipping cream and 2 Tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
So there you go. If you don't like soup or pumpkin than that is just too bad! For everyone else who decides to make this soup...enjoy!!