During an amazingly dreary day, I decided it was time to perfect my pumpkin bisque and write it up for all you PCVs (and friends).
2 lbs pumpkin, peeled and cut into chunks
1 medium white onion, diced
1 pack coconut milk
1-2 tablespoons curry powder
3 cups stock* (veggie if you want to keep this vegetarian/vegan)
1-2 tablespoons dried thyme
Boil the stock in a large pot. Add pumpkin and onion, and continue to boil until pumpkin is practically falling apart. Turn off heat. Stir in spices until fully incorporated and allow to cool. When cooled, transfer soup to blender or food processor. (I have found it best to transfer pumpkin chunks first, then add broth to cover. You’ll probably have to do this in stages.) Carefully puree until creamy. Serve with crackers, flat bread, or whatever you desire. Add bacon bits for a burst of flavor.
*Island Spice makes a powdered form of chicken stock that is MSG-free. It comes in a tub. You can also make your own stock using whatever veggies/ackee you have on hand. If that’s the case, blend all the veggies together with your pumpkin for even more nutrition.