Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Coconut-Curry Pumpkin Bisque by WW

Coconut-Curry Pumpkin Bisque

5
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.

Ingredients

Coconut oil

1 tsp(s)

Shallots

1 medium, minced

Kosher salt

1½ tsp(s)

Ground ginger

2 tsp(s)

Minced garlic

1 tsp(s)

Curry powder

1 tsp(s)

Dried coriander leaf

½ tsp(s)

Ground cumin

½ tsp(s)

Ground cinnamon

¼ tsp(s)

Cayenne pepper

1 pinch(es)

Canned pumpkin

30 oz, puree

Fat free reduced sodium vegetable broth

2 cup(s)

Canned unsweetened light coconut milk

1 cup(s)

Dark brown sugar

2 tbsp(s)

Fresh lime juice

1 tbsp(s)

Cilantro

6 tsp(s), fresh, chopped

Instructions

  1. In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
  2. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavours to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 310ml (1 1/4 cup) per serving.

Notes

This recipe is easily doubled or tripled.

People Also Like

People Also Like