Thai Pumpkin Bisque, because it’s National Pumpkin Day if you weren’t aware. I’m just wondering how do all of these National Days come to be? Yesterday was National Pasta Day…. who decides this? (Be right back, going to Google this….)
Okay, I’m back. So apparently a company or organization can apply to this website and it goes through a review and approval process. If approved you get a 20″ x 30″ framed certificate (pretty cool if you ask me) proclaiming your national day. A media alert is sent to their over 20,000 followers and it can boost sales, etc., etc., etc.
I’m glad that’s settled.
Moving on, this recipe is very similar to my Curried Carrot Soup except pumpkin instead of carrots. Now I know many of you only relate pumpkin to sweet dishes, but you’re seriously missing out on all the savory pumpkin applications. Also remember that pumpkin is technically a squash, so if you’re into butternut, acorn, delicata and the many squash varieties I really encourage you to experiment with savory pumpkin recipes like this one and my pumpkin chili (coming soon).
Pumpkin spice isn’t actually Pumpkin. Pumpkin spice is just the varying combination of spices often used in pumpkin pie. Such as cinnamon, ginger, nutmeg, clove, and allspice.
Bananas may get all the recognition, but did you know pumpkin contain more potassium than bananas? One cup of pumpkin contains 564 milligrams compared to 422 milligrams for the banana.
That’s not all… pumpkins are also a great source of my favorite, FIBER, in addition to Vitamin C and Vitamin A.
- 1 large onion, chopped
- 1 Tbsp tomato paste
- 1 15oz can organic pumpkin
- 2 Tbsp fresh ginger, minced
- 1 clove garlic, minced
- 3 cups vegetable stock
- 1 Tbsp green chilies, chopped
- 1 11oz box of So Delicious Culinary Coconut Milk (or 1.5 cups of another brand)
- 1 Tbsp fresh lemon juice
- Sea salt and ground pepper, to taste
- Pistachios or pumpkin seeds, for garnish (optional)
- Saute onion in vegetable stock until translucent. Add tomato paste, pumpkin, ginger, garlic, and vegetable stock. Let simmer until heated through.
- Transfer to blender, or using an immersion blender, and blend until complete smooth. Add chilies, coconut milk, and lemon juice and blend for another 30 seconds.
- Season with salt and pepper to taste.
- Serve immediately. Garnish with seeds or nuts, optional.