I’m back! It has been a good long while, hasn’t it? Last time I posted was right before I found out the happy news that I was pregnant with our first born, over a year ago, and life has been one crazy ride since that last post. But now that our kiddo is a little bit older, I can finally get back to the blog. Hooray!
And what better recipe to celebrate this “back-on-the-horse” moment than with my Pumpkin-Sriracha Bisque! This soup will always hold a special thing with me, since it was my son’s first taste of his mama’s cooking. You can imagine the surprise on his face when all he has lived with was pureed fruits and veggies and then BAM! Bold flavors of coconut, pumpkin, and the surprising shock of the spicy sriracha…I’m amazed he actually liked it, but in fact, he couldn’t get enough. This mama is happy!
This soup is simple, delicious, and creamy. You really can’t go wrong. This soup is terrific with coconut-infused jasmine rice, especially if you put the rice in the soup for that added texture. Enjoy!
Recipe adapted from Great Performances
Here’s what you’ll need:
- 2 large cans of pumpkin
- 2 cans of coconut milk
- 2-3 tbsp. sriracha
- 1 medium white onion, chopped finely
- 4 cloves of garlic, minced
- 1 tbsp. ground ginger
- 3 tbsp. sugar
- 1 tbsp. salt
- 4 cups chicken stock
- 1/2 cup heavy cream (optional)
Here’s what to do:
- In a large stock pan over medium heat, saute onion for 10 minutes in a little bit of olive oil. Add garlic and cook for an additional 3 minutes.
- Add all the rest of the ingredients and bring to a boil, then simmer for 15-20 minutes.
- Taste test! Make sure to add extra seasonings or spices to your preference, and then you’re ready to dig in. Serve with coconut rice and a steamed veggie to complete the meal.