Curried Pumpkin Bisque Recipes

PUMPKIN BISQUE

Steps:

• Melt butter in a medium-sized pot over medium heat
• Add chopped onions and chopped garlic and sauté until the onions are translucent.
• Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
• Add saffron strands and stir well.
• Add four cups of chicken broth and stir well.
• Add one can of pure pumpkin and stir until the pumpkin is fully blended.
• Reduce heat to low and cook for about five minutes or until heated through.
• Add heavy cream and stir.
• Taste and season with salt if desired.

CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE

Steps:

• 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.

CURRY PUMPKIN BISQUE

Steps:

• Add all ingredients to a blender and blend on a med-high setting until smooth. Pour into a large saucepan and heat over medium high heat until it comes to a simmer. Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes. Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.

CURRIED PUMPKIN BISQUE

Steps:

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

SWEET CURRIED PUMPKIN BISQUE

Steps:

• In a medium saucepan, whisk together the pumpkin and broth until smooth. Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne. Bring to a boil over high heat, about 3 minutes, whisking occasionally. Reduce the heat and simmer, covered, for 3 minutes.
• Whisk in the half-and-half and salt. Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently. Serve topped with the cilantro.
• Cook's Tip
• The cayenne helps heighten the flavors in this soup. The level of heat intensifies as it sits, though, so if you aren't serving the soup right away, stir in the cayenne at serving time.
• nutrition information
• (Per Serving)
• Calories: 112
• Total Fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 224mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugars: 15g
• Protein: 8g
• Dietary Exchanges
• 1 Fat-Free Milk
• 1/2 Carbohydrate