Curried Pumpkin Bisque

October 1, 2014
1 min read
Curried Pumpkin Bisque
Enjoy the seasonal flavors of pumpkin and corn married with curry in this delightful and warming soup. Discovered at epicurious.com
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Ingredients
  1. 2 T olive oil
  2. 2 cups finely
 chopped onions
  3. 1 t curry powder
  4. 5 cups chicken broth
  5. 15 oz can pure pumpkin
  6. 1 cup frozen corn kernels
  7. 1/2 cup crushed tomatoes with added puree
  8. 1/2 t dried rubbed sage
  9. TOPPING AS NEEDED
  10. Grated extra
 sharp cheddar cheese
  11. Dollop of sour cream
Instructions
  1. • Heat oil in heavy large pot over medium heat.
  2. • Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes.
  3. • Add curry powder and stir 1 minute.
  4. • Add 5 cups broth and next 4 ingredients and bring to boil.
  5. • Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.
  6. • Season with salt and pepper.
  7. • Ladle soup into bowls. Top with grated cheese.
  8. * Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.
Adapted from Epicurious
Adapted from Epicurious
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