'Curried' Pumpkin Bisque Recipe
'Curried' Pumpkin Bisque
Submitted By: Taz
Ingredients:
1 (29oz) Can Pure Pumpkin Purée
2 Medium Onions - chopped
2 Large cloves Fresh Garlic - minced
1 Medium Carrot - peeled and small chopped
¼ inch piece Fresh Ginger - minced
8 oz Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - sliced thin
4 Cups Vegetable Stock (homemade preferred) - can substitute water or chicken stock
1 Cup Heavy Cream
½ Cup Whole Milk
1 ½ Tbs Curry Powder
1 tsp Brown Sugar
½ tsp Kosher Salt + to taste
Fresh Ground White Pepper to taste
-OPTIONAL GARNISHES-
Crispy Bacon Bits
Roasted Pumpkin Seeds
Plain Yogurt
Sour Cream -OR- Crème Fraiche
Chopped Chives -OR- Green Onion
Preparation:
- Turn a medium (3-5 quart) slow cooker (Crock-pot®) to low and allow to heat for 15 minutes
- Add pumpkin, onion, garlic, carrot, ginger, vegetable stock (or substitute), curry powder, and ½ tsp salt to the slow cooker and thoroughly combine
- Cover the slow cooker and allow to cook on low for 6-7 hours (3-3 ½ hours on high)
- Once cooked for the appropriate time, use a stick blender to process until smooth*
- Add mushrooms, heavy cream, whole milk, and brown sugar to the puréed soup and thoroughly combine - Allow to cook on low (NOT ON HIGH) for 1 hour
- Adjust seasoning with white pepper and additional kosher salt to taste
- Serve hot garnished as desired along with a good 'hunk' of crusty bread
*
As Alternative: Transfer to a blender or food processor (in batches if necessary) - Blend until
smooth and return to crock
