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Caribbean Pumpkin & Coconut Cream Bisque


2 15 oz cans pureed pumpkin (about 3.5 cups)
1 quart chicken stock
1 can light coconut milk
1 small onion, roughly chopped
2 cloves garlic
1 1/2 tsp fresh grated ginger
2 bay leaves
3 sprigs fresh thyme, leaves removed and added to pot
salt & pepper



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