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5045 R100

5045 Vietnamese Pumpkin Coconut Bisque

5045 Vietnamese Pumpkin Coconut Bisque

In a Dutch oven over medium heat, sauté onions until golden brown. Add Ground Nutmeg, Vietnamese "Saigon" Cinnamon, Garlic Powder, and Granulated Brown Sugar. Deglaze pan with vegetable broth and then add pumpkin, Vanilla Sugar, Ground Allspice, and Aleppo Red Chile Flakes. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.

In a blender, puree the soup until smooth. Return to the Dutch oven, bring to a simmer, add coconut milk, and Himalayan Pink Salt. Ladle into a soup bowl, sprinkle with pumpkin seeds, a drizzle of coconut milk, and serve.

Pumpkin seeds: Heat oven to 350° and place pumpkin seeds on a baking sheet. Cook for 5 minutes to toast the pumpkin seeds.

- 1 tablespoon Olive Oil

- 1 cup onions, chopped

- ¼ teaspoon (5021) Ground Nutmeg

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

- 1 tablespoon (5007) Garlic Powder

- 1 tablespoon (5174) Granulated Brown Sugar

- 3 cups pumpkin, canned

- 2 cups vegetable broth

- 2 teaspoons Vanilla Sugar

- ½ teaspoon (5044) Ground Allspice

- 1/8 teaspoon (5109) Aleppo Red Chile Flakes

- 2 cups unsweetened coconut milk

- 1 teaspoon (4040) Himalayan Pink Salt

- pumpkin seeds, toasted for garnish

Light, deeply nutritious, delicious, and just exotic enough to be exciting.  And it freezes well, too

The taste of Autumn in Paris


More Information
SKU 5045 R100


Prep Time 5 Minutes
Cook Time 50 Minutes
Total Time 55 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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