Ingredients

1 13-15 ounce can diced tomatoes, including juice
1 13-15 ounce can coconut milk
1 13-15 ounce can pumpkin puree
water
salt to taste

Directions

Stove Top
Empty the tomatoes, including juice, and the coconut milk into a saucepan. Fill the can from the coconut milk with water and add to the pot. Now stir in the pumpkin – start with half of the can and taste it, adding more of the pumpkin if you want it to taste more pumpkiny. Salt to taste.

Bring the soup to a slow boil, and then turn down the heat until the soup is barely simmering, and simmer for at least 20 minutes, stirring occasionally.

Remove from heat and serve. If you want your bisque to be completely smooth and creamy, use an immersion blender (also known as a stick blender) to blend the chunks of tomato into a smooth soup.

Instant Pot
Empty the tomatoes, including juice, and the coconut milk into the Instant Pot. Fill the can from the coconut milk with water and add to the pot. Now stir in the pumpkin – start with half of the can and taste it, adding more of the pumpkin if you want it to taste more pumpkiny. Salt to taste.

Press the ‘saute’ button, set it to ‘low’, and bring the soup to a boil. As soon as it boils, immediately switch it off, and press the ‘slow cook’ button, and set to either ‘low’ or ‘normal’, whichever will keep the soup just simmering. Cover the soup, but check it and stir it occasionally; if you have a clear lid for your Instant Pot use that, otherwise you can loosely place the pressure cooking lid on the Instant Pot.

You can keep your soup hot and let the flavors blend for hours this way, if you like, although it will be ready to eat in about 20 minutes or so.

If you want your bisque to be completely smooth and creamy, use an immersion blender (also known as a stick blender) to blend the chunks of tomato into a smooth soup.