PREP TIME: 50 minutes
SERVING: 2

INGREDIENTS:

• 2 cups coconut milk
• 2 cups Haitian pumpkin (peeled and Roasted)
• 1 cup coconut cream
• 1 oz medium diced carrot
• 1 oz medium diced onion
• 1 oz medium diced celery
• 1 tsp nutmeg
• ½ tsp salt
• 2 tbsp brown sugar
• 3 bay leaves
• 2 tbsp olive oil
• 1 tsp lemon juice (fresh squeezed)

Garnish:

• 1 tbsp coconut flakes
• 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.