Curried Pumpkin Bisque

Category: Soup

Ingredients

• BISQUE:
  
• 2 lbs (908g) peeled and cubed pumpkin
• 2 cups water
• 4 Tbs butter
• 1 cup non-dairy liquid creamer
• 1 1/2 Tbs CBF Chicken Consomme
• 1 tsp curry powder
• 1/2 tsp cumin
• CROUTON:
• CBF Artisan Bread, sliced into 8 rounds
• 2 Tbs olive oil seasoning
• Salt to taste

Directions

• BISQUE:
• In a saucepan, combine the pumpkin, and water. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes.
• Drain water and transfer the pumpkin to a blender or food processor and process until the soup is pureed.
• Rinse the saucepan and pour the puree into it. Add the non-dairy creamer, Chicken Consomme, butter, curry, cumin and season with salt and pepper and heat through without allowing the bisque to boil.
• Taste and adjust the seasoning.
• CROUTON:
• Brush each Artisan Bread round with olive oil and sprinkle with seasoning salt on each side.
• Broil (watch carefully) until slightly brown, turn and brown the other side.
• Serve along side or float on top of the bisque.

Serving size: 226 g (Makes 8 servings)