Curried Pumpkin Bisque with Coconut Milk<\/p>\n
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15 oz. can Pumpkin Puree<\/p>\n
1 T. Curry Powder<\/p>\n
1 tsp. Light Brown Sugar<\/p>\n
15 oz. can Unsweetened Coconut Milk<\/p>\n
1 C. Vegetable Broth<\/p>\n
Salt & Pepper<\/p>\n
2 T. Pumpkin Seeds, optional garnish<\/p>\n
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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.<\/p>\n
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*Soak overnight before cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n