I don't profess culinary savvy. I don't know the difference between icing and frosting. I don't even really know the difference between a latte and a cappuccino, even though I love both. I don't own a baster or know when to use those horse hair paint brushy things that you can buy from Williams Sonoma (I own two). And I can't tell you the difference between a soup and bisque.
What I can tell you is this: I won't be making Coconut Pumpkin Bisque again. It had the consistency of cat puke and smelled a little like it, too. Not good. I mean that. Maybe if I couldn't smell it or see it, it would have been okay. But apparently, part of the culinary experience, is using all of your senses to experience food. I did not like this experience.
What you'll need:
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
2 Tablespoons peanut butter
1 1 /2 cups (about) canned unsweetened coconut milk
Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes. Sometime during the simmering process is when it starts to smell like a cat. Thin with coconut milk to desired consistency. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with nutmeg. I did all of this. And it still wasn't good.
I found this recipe on Epicurious.com. I give it a D. I don't give food a D. I love food... even bad food. But this... I give a D. And I think that's generous.