Curried Roasted Pumpkin Bisque

By AlexG

Equipment Needed: Blender, Whisk-French Knife or similar, 5-10 liter Soup pot, Medium size bowl for whipping cream

Ingredients

• 1 lb pumpkin; cleaned and diced
• 1 lb carrots; diced
• 1 cup onions; diced
• 1 cup leeks, white only; diced
• 3 cloves garlic; minced
• 4 tbsp butter or oil
• 1 tbsp cinnamon
• 2 tbsp brown sugar
• 4 tbsp ground cumin
• 4 tbsp curry powder
• 8 cups chicken stock or water
• 2 cups 35% cream (optional)
• To taste salt and pepper

Preparation

Step 1

1. Melt butter/add oil in a thick bottom pot over medium heat.

2. Sauté the onions, and sweat for 2 minutes, then add garlic, cinnamon, cumin and curry. Cook for 2 more minutes or until paste if formed.

3. Add the diced pumpkin, carrots and leeks and sauté for 2 minutes.

4. Add stock or water and bring to a boil. Reduce heat and simmer until vegetables are soft.

5. Season with the salt and pepper, add cream, cool and purée.

6. Return each batch to pot and re-heat.