Curried Pumpkin Bisque

Sautéed onion combined with chicken stock, pumpkin puree, bay leaf, white sugar, curry powder, and ground nutmeg. Soup is brought to a boil, heat lowered and simmered to reduce liquid. Seasoned with salt and pepper and thickened with half-and-half before being pureed. Bisque is garnished with toasted coconut and served warm.

Ingredients -

1 tablespoon Olive Oil
1 medium White Onion, diced
1 Garlic Clove, diced
4 cups canned or homemade Chicken Stock
2 cups Pumpkin Puree
Bay Leaf
pinch White Sugar
1/3 teaspoon Curry Powder
pinch Nutmeg
2 cups Half-and-Half
Coarse Salt
Fresh Ground Black Pepper
Toasted Coconut

Preparation:

1. Add olive oil to large stockpot. Heat over medium heat.

2. Saute onion and garlic 5 minutes.

3. Stir in chicken stock, pumpkin puree, bay leaf, white sugar, curry powder, and ground nutmeg.

4. Bring to a boil. Reduce heat to low. Simmer 25 minutes.

5. Season to taste with salt and pepper.

6. Stir in half-and-half and simmer additional 10 minutes.

7. Remove soup from heat, allow to cool completely.

8. Puree soup in small batches in blender.

9. Strain bisque through fine strainer.

10. Reheat gently.

11. Garnish with toasted coconut.

Curry Recipe Tip -

Curry

In the United States, curry describes a variety of spiced dishes from various cuisines and especially those from South Asia. The word curry is believed by many to have come from the Tamil word kari, which means sauce. Many curry dishes include curry powder or many of the spices found in common curry powder blends.

Curry Recipe Tip -

Masala

Spice mixes are known as “masala”. The spice mixes can vary greatly from one another. Curry powder and garam masala are produced using the concept of “masala”, or a blend of a variety of spices.

Home | Curry Recipes