CURRIED PUMPKIN BISQUE  

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INGREDIENTS:  
Olive oil or canola oil  
1 medium white onion (diced)  
1 garlic clove diced  
2 cups pumpkin puree  
4 cups chicken stock  
Bay leaf  
Pinch sugar  
1/3 tsp curry powder, or to your taste  
Pinch nutmeg  
2 cups half-and-half  
Salt and pepper  
Toasted coconut  

DIRECTIONS:  
Slowly saute 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, 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  
Categories: Soup