AUTUMN PUMPKIN BISQUE

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Autumn Pumpkin Bisque image

This is a mild soup that I love to make near Thanksgiving--it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of "Bon Appetit", it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes.

Provided by rochsann

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 cups diced onions
1/2 cup chopped green bell pepper
1 teaspoon curry powder
5 cups canned chicken broth (or more)
1 (15 ounce) can pumpkin puree
1 cup frozen corn kernels
1/2 cup crushed tomatoes, with added puree
1/2 teaspoon dried rubbed sage
1 cup grated extra-sharp cheddar cheese

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add onions and bell pepper; saute until soften, about 8 minutes.
  • Add curry powder and stir 1 minute.
  • Add broth and next 4 ingredients; bring to boil.
  • Reduce heat and simmer 15 minutes.
  • Season with salt and pepper.
  • Serve with grated cheddar cheese.

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