Warm Up With Pumpkin Bisque

We’re counting down until Thanksgiving day. From now until next Thursday, we will provide you with some delicious recipes to prepare for the big meal; courtesy of

To keep you warm, we chose a recipe for Pumpkin Bisque:


Olive oil or canola oil

-1 medium white onion (diced)

-1 garlic clove diced

-2 C. pumpkin puree

-4 C. chicken stock

-Bay leaf

-Pinch sugar

-1/3 tsp. curry powder, or to your taste

-Pinch nutmeg

-2 C. half-and-half

-Salt and pepper

-Toasted coconut


Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, and then lower heat to simmer. Cook 20 – 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.

Yield: 4 Servings

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