Thai Pumpkin Bisque

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This soup is a delightful change of pace for the holidays. If you omit the sour cream garnish, this recipe is vegan which is always nice to offer to those guests who are vegetarians.

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Steps

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In a large soup pot , saute onion , celery and garlic in oil , over medium heat , stirring so as not to let the onions scorch , about 5 minutes.

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Add the pumpkin puree , ginger , red pepper flakes and vegetable broth , and simmer covered , for about 10 minutes.

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Add remaining ingredients and simmer for 3 minutes , stirring to mix well.

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Using an immersion blender , puree the soup until it is smooth and the cilantro leaves are in tiny little pieces.

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Do not let boil.

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Ladle into soup bowls and garnish with a dollop of sour cream , if desired.

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Ingredients

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onion, celery rib, garlic clove, olive oil, canned pumpkin puree, fresh gingerroot, red pepper flakes, vegetable broth, soy sauce, creamy peanut butter, sesame oil, unsweetened coconut milk, fresh cilantro leaves