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: 35 mins
• 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

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