Curried Pumpkin Bisque (Recipe)

Heavy cream, milk and mushrooms are stirred in at the end of the cooking time for body and texture.

Ingredients

1 (29 ounce) can solid-pack pumpkin

4 cups homemade or canned chicken broth

2 medium onions, chopped

2 garlic cloves, crushed through a press

1 1/2 tablespoons Madras curry powder

1/2 teaspoon seasoned salt

1 cup heavy cream

1/2 cup milk

1/2 teaspoon sugar

1 or 2 (4 1/2 ounce) cans mushroom stem and pieces, well drained

Sour cream and chopped scallions or crisp bacon bits, for garnish

Steps

1.  In a 3 1/2 quart electric slow cooker, mix together the pumpkin, broth, onions, garlic, curry powder, and seasoned salt.

2.  Cover and cook on the high heat setting 3 to 3 1/2 hours.  Carefully puree the hot soup in 2 or 3 batches in a blender or food processor until as smooth as possible.  Return to the slow cooker.

3.  Stir in the cream, milk, sugar, and mushrooms.  Cover and cook on high 15 to 30 minutes longer.  Serve immediately in soup bowls garnished with sour cream and scallions or bacon bits.