Curry Pumpkin Bisque another good soup

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Curry Pumpkin Bisque

 

1 quart vegetable broth

4 cups diced squash or 1 15-ounce can pumpkin puree

2 tablespoons butter or margarine

1 tablespoon chopped ginger

1 cup chopped onions

1/4 teaspoon ground habanero chile

2 teaspoons curry powder

1/4 teaspoon ground coriander

pinch of ground cloves

pinch of white pepper

3 tablespoons fresh orange juice

1/4 teaspoon orange zest

2 tablespoons rum (optional)

Garnish: Chopped green onions; heavy cream

 

If using fresh squash, bring the broth to a rapid boil in a large saucepan over

high heat. Add the squash, cover, and boil the squash for about 10 minutes until

soft. Remove, reserving the broth, and place in a blender or food processor and

puree until smooth, adding some of the broth, if needed.

Or, place the canned pumpkin puree, along with 3 cups of the broth in large

kettle.

In a small frypan, heat the butter or margarine, add the ginger and onion and

saute until the onions are soft. Add onion the mixture, habanero and the spices,

to the pumpkin puree.

Simmer the bisque for 15 minutes. Strain the soup, return to the stove and heat

through.

Remove from the heat, stir in the orange juice, zest, and rum. Garnish with the

onions, swirl the cream on the top, and serve.

Yields 4 to 6 servings.