Spicy pumpkin coconut bisque

Spicy pumpkin coconut bisque


  1. Melt the butter in a large pot over medium heat. Add the onion and garlic. Stir until softened, about 5 minutes.
  2. Add the broth to the onions and garlic. Cook 2 to 3 minutes.
  3. Stir the pumpkin puree, coconut milk, orange juice, ginger, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
  4. Working in batches, pour soup into a blender until the blender’s pitcher is no more than half full. Puree soup until completely smooth, returning pureed soup to pot. Continue until all soup is blended. Alternately, use a stick blender to puree the soup in the pot.
  5. Warm the pureed soup over medium heat. Bring to a simmer and cook another 10 minutes.

Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino (£9.99, available from Amazon).

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Light and nutritious, this pumpkin soup freezes well, too—if you happen to have any leftovers


1 tablespoon butter
1 large onion, chopped
1 or 2 large garlic cloves, minced
2 cups strong chicken or vegetable broth
2 (14 ounce) cans pumpkin puree
1 (14 ounce) can regular coconut milk
2 tablespoons orange or lemon juice
2 teaspoons ground ginger
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
Optional garnish: chopped
Chives, parsley, cilantro or
Pumpkin seeds


Time: 20 minutes
Serves: 4
Nutrition: n/a