One of my favorite (and easiest) recipes is this one. When the weather turns cool and here in the PNW a bit clammy, I really crave warm filling soups. A traditional bisque is made with cream and shellfish, but this version is made with coconut milk and pumpkin. This one is not only warm and filling, but it is fairly inexpensive to make.
Paleo Pumpkin Bisque
Ingredients:
Thai red chili paste
1 can coconut milk
1 large can pureed pumpkin (I used Libby's from Costco)
2 cups water
1 T. clarified butter
2 pressed or minced cloves of garlic
1-2 cups leftover chicken, chopped (or if you have it, shrimp or crab)
salt and pepper.
Add garlic, Thai chili paste and butter to large soup pot, and turn heat up to medium. Add pumpkin, two cups water, and coconut milk, (and salt and pepper to taste). Bring soup up to a boil, add leftover chicken or shellfish, cover and turn heat off. Let sit for 10 minutes allowing meat or seafood to warm through, and serve with a salad on the side. (We had tossed artisan lettuce with red onion and julienned pear, in a balsamic vinaigrette.) Makes 4 large servings.
This is one I will definitely be trying. Fresh pumpkins are cheap as chips at the market just now. Even though it's Spring here it's still a bit chilly in the evenings and like you hot soup is what I want when it's cool outside.
ReplyDeleteJust to let you know I made this yesterday. Didn't have any red curry paste so used green, and put chopped fresh coriander on as a garnish to serve. It was really nice, I'll be making it again. Thanks for the inspiration!
ReplyDeleteJudith--
ReplyDeleteSo glad you liked it. I'll bet the coriander added a nice depth of flavor. I'll have to try that.