Pumpkin Coconut Bisque

2 tablespoons butter (coconut oil or olive oil can be used)
1 cup chopped onion
3 garlic cloves minced
1 tablespoon fresh ginger
3 cups pumpkin, cooked or canned
2 1/2 cups vegetable or chicken stock
1 tablespoon brown sugar
½ teaspoon ground allspice
¼ teaspoon crushed red pepper flakes
½ teaspoon salt or to taste
2 cups light coconut milk, unsweetened canned
Ground nutmeg
pumpkin seeds

Melt butter in a heavy large pot over medium heat. Add onion and sauté until golden. Add fresh ginger and garlic. Saute an additional minute. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to a boil then reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Ladle the soup into a blender (or use an immersion blender) and puree until a smooth consistency. Return the soup back to the pot and add coconut milk. Bring back to a simmer. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with a little coconut milk, a sprinkle of ground nutmeg, and a sprinkle of pumpkin seeds. Makes 4-6 servings.