Curried Pumpkin and Cheddar Bisque

This is a nice combination of flavors. Tastes even better if made ahead (excluding cheese of course) and reheated. Try it with croutons!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  onion, finely chopped
• 1  celery rib, finely chopped
• 1  small green pepper, finely chopped
• 1  bay leaf
• 1  tablespoon butter
• 1 1⁄2 tablespoons curry powder
• 2  cloves garlic, minced
• 5  cups  chicken stock
• 1⁄2 teaspoon salt
• 2  cups canned pumpkin
• 1⁄2 teaspoon ground sage
• 6  ounces extra-sharp cheddar cheese, grated,for garnish

Directions

1. Heat olive oil in a soup pot over moderate heat.
2. Stir in onion, celery, pepper and bay leaf, cooking and stirring until onion is translucent, about 8 minutes.
3. Add butter, curry powder and garlic, and cook gently, stirring, for about 1 minute.
4. Add the stock and salt; bring to a boil.
5. Stir in pumpkin and sage; simmer, stirring occasionally for about 15 minutes.
6. When ready to serve, stir well and serve in warm bowls with some grated cheddar sprinkled over the top of each.