Pumpkin bisque isn’t the first soup that comes to mind when I think bisque. That honor goes to the tomato and lobster versions. That said, a spicy curry-pumpkin bisque adds fire to fall cooking, bringing “omf” to comfort food, especially at Thanksgiving, which of all the fall and winter holidays really needs spicing up…
Ingredients
- 1 qt vegetable broth
- 1 15 oz can pumpkin puree
- 2 tbsp butter or margarine
- 1 tbsp ginger chopped
- 1 cup onions chopped
- 1/4 tsp dried habanero ground
- 2 tsp curry powder
- 1/4 tsp coriander ground
- 1 pinch cloves ground
- 1 pinch white pepper
- 3 tbsp fresh orange zest
- 2 tbsp rum
Servings: people
Instructions
- Place the canned pumpkin puree, along with 3 cups of the broth in large kettle.
- In a small frying pan, heat the butter or margarine. Then add the ginger and onion and saute until the onions are soft. Add the onion the mixture, habanero, and the spices, to the pumpkin puree.
- Simmer the bisque for 15 minutes. Strain it, then returnit to the stove and heat through.
- Remove from the heat and stir in the orange juice, zest, and rum. Garnish with croutons and sage leaves and serve.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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