Pumpkin-Coconut Bisque

• 1 3/4 cups pumpkin puree
• 2 Tbs. vegetable oil
• 1 onion, chopped
• 1 Tbs. shredded fresh ginger
• 1/2 to 1 tsp. red curry paste, or to taste
• 1 3/4 cups light coconut milk
• 6 Tbs. frozen apple juice concentrate
• 1/2 cup vegetable stock
• Salt to taste
• 1/2 cup toasted pumpkin seeds for garnish
• 1 cup garlic-flavored croutons for garnish

1. Preheat oven to 450F.
2. Put pumpkin puree into ovenproof dish, and heat until edges brown, about 15 minutes.
3. Meanwhile, heat oil in large skillet or wok over medium heat, and saute onion and ginger about 10 minutes.
4. Add curry paste; saute 2 minutes more.
5. Put onion mixture and 1 cup roasted pumpkin puree into blender or food processor; add 1 cup coconut milk, and puree until smooth.
6. Pour mixture into saucepan, and stir in remaining pumpkin puree, coconut milk, apple juice, vegetable stock and salt.
7. Heat 5 minutes.
8. Garnish each serving with sprinkling of pumpkin seeds and croutons.

pumpkin puree, vegetable oil, onion, fresh ginger, red curry, light coconut milk, apple juice concentrate, vegetable stock, salt, pumpkin seeds, garlic

Taken from www.vegetariantimes.com/recipe/pumpkin-coconut-bisque/ (may not work)