Curried Pumpkin Bisque with Cheddar Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A great starter for a robust autumn or winter dinnereven for the Thanksgiving meal. Ingredients:
3 tablespoons olive oil |
2 cups finely chopped onions |
1/2 cup chopped green bell pepper |
1 teaspoon curry powder |
5 cups (or more) canned low-salt chicken broth |
1 15-ounce can pure pumpkin |
1 cup frozen corn kernels |
1/2 cup crushed tomatoes with added purée |
1/2 teaspoon dried rubbed sage |
1 cup (packed) grated extra-sharp cheddar cheese |
Directions:
1. 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. (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.) Ladle soup into bowls. Top with grated cheese.
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