Curried Pumpkin and Cheddar Bisque |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is a nice combination of flavors. Tastes even better if made ahead (excluding cheese of course) and reheated. Try it with croutons! Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 celery rib, finely chopped |
1 small green pepper, finely chopped |
1 bay leaf |
1 tablespoon butter |
1 1/2 tablespoons curry powder |
2 cloves garlic, minced |
5 cups chicken stock |
1/2 teaspoon salt |
2 cups canned pumpkin |
1/2 teaspoon ground sage |
6 ounces extra-sharp cheddar cheese, grated,for garnish |
Directions:
1. Heat olive oil in a soup pot over moderate heat.
2. Stir in onion, celery, pepper and bay leaf, cooking and stirring until onion is translucent, about 8 minutes.
3. Add butter, curry powder and garlic, and cook gently, stirring, for about 1 minute.
4. Add the stock and salt; bring to a boil.
5. Stir in pumpkin and sage; simmer, stirring occasionally for about 15 minutes.
6. When ready to serve, stir well and serve in warm bowls with some grated cheddar sprinkled over the top of each.
|
|