Annually, my mom kicks off our Thanksgiving meal with fragrant, rich pumpkin bisque soup. It's relatively easy to make, and my relatives are always rather impressed by this starter. In case you keep kosher (my parents do), this soup uses coconut milk rather than cream and is dairy free, so it can be paired with our meat-based Thanksgiving din.
3 1/2 cups chicken broth
2 1/2 cups water
14 oz. can light unsweetened coconut milk
29 oz. can solid packed pumpkin
1 large Spanish onion, diced
1 large apple, peeled, cored and diced
3 cloves garlic, finely chopped
2 tbsp maple syrup or honey
1 tbsp fresh ginger, grated
2 tbsp coriander
1/2 tsp ground cumin
pinch of nutmeg to garnish
salt and pepper to taste
Mix all ingredients in a large pot, except the coconut milk. Simmer covered for 30 minutes. Puree soup with an immersion blender, food processor, blender or whatever method you prefer. Add coconut soup and continue to simmer for 10 minutes. Sprinkle each serving with a dusting of nutmeg.