Pumpkin Coconut Bisque

Pumpkin Coconut Bisque

1 3/4 cup of cooked pumpkin puree
2 tablespoons of light sesame oil
1 onion, chopped
1 tablespoon fresh ginger, shredded
1 teaspoon red curry paste, to taste
1 3/4 cups coconut milk
6 tablespoon frozen apple juice concentrate
1/2 cup of vegetable stock
 salt to taste
1/2 cup toasted pumpkin seeds, garnish
 cilantro, chopped for garnish

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