Curried Pumpkin Bisque with Coconut Milk

 

15 oz. can Pumpkin Puree

1 T. Curry Powder

1 tsp. Light Brown Sugar

15 oz. can Unsweetened Coconut Milk

1 C. Vegetable Broth

Salt & Pepper

2 T. Pumpkin Seeds, optional garnish

 

Combine pumpkin puree, curry powder and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a C. of the broth to achieve desired consistency. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Adjust seasonings and serve garnished with pumpkin seeds, if using.

 

*Soak overnight before cooking.