While not a shellfish base as traditional bisques are, this creamy pumpkin based soup definitely qualifies. I absolutely loved this dish. You can have it with bread or crackers. It's a lovely fall dish as the weather cools down.
15-oz canned pumpkin
10-oz lite coconut milk
1 tbsp red curry paste
2 tsp low-sodium soy sauce
½ tsp garlic powder
- Whisk all ingredients together in a small saucepan.
- Heat over medium for about 10-15 minutes, until flavors are well-combined and the soup is warm.
- Serves 1 (although it served me two servings.)