Autumn Pumpkin Bisque
"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."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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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RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.
