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Pumpkin Bisque with
Shrimp & Curried Croutons |
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4 cups chicken broth
2/3 cup
Cool Coconut Spice Blend
3 cups canned pumpkin
2 tsp sugar
½ lb large cooked shrimp
2 TB mayonnaise
2 tsp milk
1 tsp
Sassy Satay Seasoning
½ baguette, sliced ½ inch thick
Chives, minced
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Place chicken broth in a medium pot. Add the
Cool Coconut Spice Blend, use a wire whisk to remove any lumps. Then, heat on medium high until hot; do not boil. Add pumpkin and sugar, again use wire whisk to blend. Heat until soup begins to bubble.
While soup is heating up, mix mayonnaise and
Sassy Satay Seasoning in a small bowl. Spread thinly on baguette slices, set the remaining spread aside. Toast baguette slices to make croutons. Add milk to the remaining curry spread. To serve, ladle soup into shallow bowls. Top with 2-3 slices of croutons, then with 2-3 shrimps. Sprinkle with chives and drizzle with curry mayonnaise mixture.
Serves 4.
Courtesy of
Asian Creations by Linh and Loann
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