Total Calories: 279
Sauté onion in butter until wilted. Sprinkle with curry powder and cook a minute or two longer. Combine in a blender or food processor with pumpkin, and process until mixed. Stir in cream and salt and continue to process. Pour into a large saucepan and add chicken stock. Heat slowly, until very hot.
Editor's Extra: Lots of soup recipes get their flavor from chicken broth or stock. Easy to buy it in a can. But you can make it yourself by putting chicken (even frozen) in a crockpot with 4–5 cups of water and seasoning, and let it cook all night or all day. Now you have cooked chicken you can enjoy in all sorts of recipes (see poultry chapter), and you have that wonderful broth. Freeze it in small enough containers so you can put it directly into the soup pot. Once you do this, you’ll never want to be without it.
This Pumpkin Bisque recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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