Recipe: Curried Pumpkin Bisque

CURRIED PUMPKIN BISQUE
Source: Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie by Kathleen Curtin, Sandra L. Oliver
Servings: 6 to 8

The humble pumpkin went upscale in the late 20th century. Vegetable bisques like this were all the rage in the 1970s. For more kick, dust the soup with a little cayenne before serving.

2 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 cup peeled and chopped carrot
2 garlic cloves, minced
3/4 cup canned crushed tomatoes, with juice
4 cups homemade or canned chicken or vegetable broth
1 (15 ounce) can pumpkin puree or 2 cups homemade pumpkin puree
1 teaspoon curry powder, or to taste
2 bay leaves
1 cup light cream
Salt and freshly ground black pepper to taste
1/4 cup chopped cilantro, for garnish

Melt the butter in a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and saute until vegetables are very soft, about 10 minutes.

Stir in the tomatoes, broth, pumpkin, curry powder, and bay leaves. Bring to a boil. Reduce the heat and simmer the soup for about 15 minutes. Remove and discard the bay leaves. Let the soup cool slightly.

Transfer by batches to a food processor or blender and puree until smooth. Return soup to a cooking pot, stir in the cream, and heat briefly over low heat; do not allow the soup to boil. Season to taste with salt, pepper, and additional curry powder, if desired.

Serve garnished with chopped cilantro.