Fresh pumpkin is blended with coconut milk and Coriander Seed Powder to make this smooth and rich bisque. Ginger Powder, Garlic Granules and White Pepper are added to give the bisque a slight spicy flavor, and to enhance the coconut milk and pumpkin combination. It's an easy dish to make and one that is big on savory fall-time flavors.
1 Tblspn canola oil
3 shallots, peeled & minced
1 1/2 pound of fresh pumpkin, cut in half, and seeded*
2 (14 ounce) can unsweetened coconut milk
1 cup chicken broth
1 1/2 Tblspns Thai fish sauce
2 tsp Coriander Seed powder
1/2 tsp Garlic Granules
1 tsp Ginger powder
1/4 tsp White Pepper
Chopped scallions for garnish
*Note: Butternut, acorn or other rich winter squash may be substituted
Place each half of the pumpkin cut side down in a glass baking dish. Microwave the pumpkin for 8 -10 minutes, or until the pumpkin pulp can be easily scooped out of each half. In a large saucepan, heat the oil and sauté the shallots until softened. Add the pumpkin pulp and cook with the shallots for about 5 minutes. Add the coconut milk, broth, Coriander, Ginger, Garlic Granules, White Pepper, fish sauce and salt to taste. Stir to combine and then simmer over medium heat for about 3 minutes. Remove the bisque from the heat and, using a hand-held immersion mixer, blend the bisque until completely smooth. Garnish with chopped scallions, if desired.