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
Health Journal https://www.thehealthjournals.com/
