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Curried Pumpkin Bisque

What to do with winter nights? Warm, creamy pumpkin soup. This recipe is great because you can cook in advance and then just warm before your meal.

Ingredients

  • Olive oil or canola oil
  • 1 medium white onion, diced
  • 1 clove garlic, diced
  • 2 cups pumpkin puree
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pinch sugar
  • 1/3 teaspoon curry powder, or to your taste
  • 1 pinch nutmeg
  • 2 cups half-and-half
  • Salt and pepper
  • Slivered Almonds

Instructions

  1. Slowly sauté onion and garlic in oil until transparent, about 5 minutes. 
  2. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. 
  3. Add half-and-half and simmer another 10 minutes. 
  4. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. 
  5. Reheat gently and serve with slivered almonds.
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