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  • Writer's pictureCorhinn Brunot

Coconut Pumpkin Bisque

Updated: Oct 3, 2023



INGREDIENTS:

  1. 2 cups coconut milk

  2. 2 cups Haitian pumpkin (peeled and Roasted)

  3. 1 cup coconut cream

  4. 1 oz medium diced carrot

  5. 1 oz medium diced onion

  6. 1 oz medium diced celery

  7. 1 tsp nutmeg

  8. ½ tsp salt

  9. 2 tbsp brown sugar

  10. 3 bay leaves

  11. 2 tbsp olive oil

  12. 1 tsp lemon juice (fresh squeezed)Garnish:

  13. 1 tbsp coconut flakes

  14. 1 tsp olive oil

INSTRUCTIONS:

  1. Peel and deseed pumpkin and roast pumpkin in a preheated oven at 350 degree Fahrenheit for 20 to 25 minutes until fork tender.

  2. Remove pumpkin from oven and set aside.

  3. In a saucepot over medium heat add olive oil, onion, carrot, celery and allow vegetables to sweat.

  4. When vegetables are slightly tender add roasted pumpkin, coconut milk, nutmeg, bay leaves, brown sugar, lemon juice and cook for 40 minutes on low heat.

  5. Using a hand blender, blend all ingredients until smooth.

  6. Add coconut pumpkin bisque in a soup bowl and garnish with coconut flakes and olive Oil.

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