Best Curried Pumpkin Bisque Recipes

Curried Pumpkin Bisque with Cheddar Cheese image

Yield Makes 8 servings

Number Of Ingredients 10

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

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.

Curried Pumpkin Bisque image

Provided by Dancer

Categories Fruit

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil or canola oil
1 medium white onion (diced)
1 clove garlic, diced
2 cups pumpkin puree
4 cups chicken stock
bay leaf
1 pinch sugar
1/3 teaspoon curry powder, to your taste
1 pinch nutmeg
2 cups half-and-half
salt and pepper
toasted coconut

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.

Nutrition Facts : Calories 272.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 52, Sodium 394.4, Carbohydrate 20.6, Fiber 0.8, Sugar 6, Protein 10.5

Sweet Curried Pumpkin Bisque image

Yield serves 5, 3/4 cup per serving

Number Of Ingredients 10

1/2 15-ounce can solid-pack pumpkin (not pie filling)
1 cup fat-free, low-sodium chicken broth
3 tablespoons sugar
1 teaspoon curry powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne (optional)
2 cups fat-free half-and-half
1/4 teaspoon salt
1/4 cup snipped fresh cilantro (optional)

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