Curried Pumpkin Bisque with Cheddar Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup chopped green bell pepper
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon dried rubbed sage
- 1 cup frozen corn kernels
- 2 cups finely chopped onions
- 5 cups (or more) canned low-salt chicken broth
- 1/2 cup crushed tomatoes with added purã©e
- 1 cup (packed) grated extra-sharp cheddar cheese
- Carbohydrate 16 g(5%)
- Cholesterol 14 mg(5%)
- Fat 11 g(17%)
- Fiber 3 g(13%)
- Protein 8 g(17%)
- Saturated Fat 4 g(19%)
- Sodium 170 mg(7%)
- Calories 191
Preparation Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.
Preparation Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.
