Curried Pumpkin Bisque
2014-09-24 08:29:53
Enjoy the seasonal flavors of pumpkin and corn married with curry in this delightful and warming soup. Discovered at epicurious.com
Ingredients
- 2 T olive oil
- 2 cups finely chopped onions
- 1 t curry powder
- 5 cups chicken broth
- 15 oz can pure pumpkin
- 1 cup frozen corn kernels
- 1/2 cup crushed tomatoes with added puree
- 1/2 t dried rubbed sage
- TOPPING AS NEEDED
- Grated extra sharp cheddar cheese
- Dollop of sour cream
Instructions
- • Heat oil in heavy large pot over medium heat.
- • Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes.
- • Add curry powder and stir 1 minute.
- • Add 5 cups broth and next 4 ingredients and bring to boil.
- • Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.
- • Season with salt and pepper.
- • Ladle soup into bowls. Top with grated cheese.
- * 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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