As mothers, these night are rare and truly a treasured event!
Now I like curry in small amounts. It’s not my favorite spice by any means, but it truly adds an interesting flavor to pumpkin. I first tried this curried pumpkin bisque a couple of months ago at the Junior League of Chattanooga’s entertaining demo, and couldn’t wait to fix it for friends.
Naturally I changed the recipe up a little, because I could, but it turned out really good. Only one of my guests didn’t like it; the other two were surprised at the flavor. I always say, don’t just a book by its cover!
Curried Pumpkin Bisque
2 tablespoons butter
1/4 finely minced shallots
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
4 cups chicken broth
2 cups pumpkin puree
1 cup sweetened applesauce
3 teaspoons sugar
Heavy cream to taste
Melt the butter in a large stockpot. Add the onion, garlic, curry powder, and cumin, mixing well. The mixture will thicken up.
Stir in the broth, pumpkin, applesauce and sugar. Bring to a boil, stirring to prevent sticking. Reduce the heat and simmer for 20 minutes or until the consistency you prefer your bisque is reached. Ladle into bowls or cups and sail in a splash of cream.
You can make this a day ahead and cooked for about 10 minutes. The next day heat to desired consistency and serve. If it is too thick, just add a splash of chicken broth to thin it down a little.
I used fresh pumpkin and homemade chicken broth for my bisque which greatly enhanced the flavor. With the addition of a little extra sugar, it adds a perfect amount of sweetness to the pumpkin.
It’s still two days until Thanksgiving, so it you have time; add a taste of something new to your menu!