Pumpkin Bisque

1 tbsp. canola oil
1 medium yellow onion, diced
1 cup sliced celery
4 cloves garlic, minced
2 tsp. minced fresh ginger root
1 jalapeño or other hot chili pepper, seeded and minced
2 large tomatoes, diced
2-3 tsp. curry powder
1½ tsp. ground cumin
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground cloves
4 cups peeled, diced West Indian pumpkin or other winter squash (I’ve used acorn squash, butternut squash and regular pumpkin.)
5 cups water

In a large saucepan, heat the oil over medium heat. Add the onion, celery, garlic, ginger, and jalapeño and cook, stirring, for five minutes. Add the tomatoes and cook, stirring, for 2 to 3 minutes. Stir in the curry powder, cumin, salt, pepper and cloves and cook, stirring, for 1 minute over low heat. Add the pumpkin or squash and water and bring to a simmer over high heat. Reduce the heat to medium-low and cook until the pumpkin is tender, about 35 minutes, stirring occasionally.

Transfer the soup to a food processor fitted with a steel blade (or a blender) and process until smooth, about 5 seconds.


Number of Servings: 6

Recipe submitted by SparkPeople user BONNEFEMME.