Curried Pumpkin Coconut Bisque by Chef Michi

1 tsp. extra virgin olive oil or vegetable oil
1 medium onion, finely minced or pulsed in a processor
2 tbsp. curry powder
2 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground turmeric
1 tsp. granulated garlic
1 tsp. garlic salt
14 oz. unsweetened coconut milk
28 oz. 100% pure pumpkin
14 oz. crushed tomatoes
4 cups chicken or vegetable broth
2 tbsp. chives, fresh chopped or dried, optional
½ cup fat free Greek yogurt, optional


Place a large soup pot on the stove over medium high heat; add the oil. Then add the onion and sauté for about three minutes. Be careful not to let it get too brown because a burnt flavor will permeate the soup. Add the curry powder, cumin, cardamom, turmeric, granulated garlic and garlic salt to the pot. Cook for an additional minute, constantly stirring. This helps release the essential oils in the spices.

Pour in the coconut milk, pumpkin, crushed tomatoes and chicken broth. Bring to a gentle simmer and cook for about 10 more minutes.


This recipe also is available at www.ktasuperstores.com/recipes/curried-p­umpkin-coconut-bisque