Pumpkin Curry Bisque


1 small sugar pumpkin, cut in half with seeds scooped out

1 1/2 cups coconut milk

3/4 tsp salt

2 tsp curry powder

1 tbsp maple syrup

chopped cilantro for serving

roasted pumpkin seeds for serving


Preheat oven to 400 degrees. Lay pumpkin, cut-side down, on a tin foil lined baking sheet. Place in the oven and roast for about 40-45 minutes until very tender. Remove pumpkin from the oven and let cool slightly.

When cool enough to handle, scoop the insides of the roast pumpkin into a large blender. Add the coconut milk, salt, curry powder and maple syrup. Puree until smooth.

Serve with chopped cilantro and roasted {or roasted and candied!} pumpkin seeds on top.


~ 1 hour