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CURRIED PUMPKIN BISQUE INGREDIENTS: Olive oil or canola oil 1 medium white onion (diced) 1 garlic clove diced 2 cups pumpkin puree 4 cups chicken stock Bay leaf Pinch sugar 1/3 tsp curry powder, or to your taste Pinch nutmeg 2 cups half-and-half Salt and pepper Toasted coconut DIRECTIONS: 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, then lower heat to simmer. Cook 20 - 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. Yield: 4 Servings |
