'Curried' Pumpkin Bisque Recipe

'Curried' Pumpkin Bisque
Submitted By: Taz


1 (29oz) Can Pure Pumpkin Purée
2 Medium Onions - chopped
2 Large cloves Fresh Garlic - minced
1 Medium Carrot - peeled and small chopped
¼ inch piece Fresh Ginger - minced
8 oz Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - sliced thin
4 Cups Vegetable Stock (homemade preferred) - can substitute water or chicken stock
1 Cup Heavy Cream
½ Cup Whole Milk
1 ½ Tbs Curry Powder
1 tsp Brown Sugar
½ tsp Kosher Salt + to taste
Fresh Ground White Pepper to taste
Crispy Bacon Bits
Roasted Pumpkin Seeds
Plain Yogurt
Sour Cream -OR- Crème Fraiche
Chopped Chives -OR- Green Onion

  1. Turn a medium (3-5 quart) slow cooker (Crock-pot®) to low and allow to heat for 15 minutes
  2. Add pumpkin, onion, garlic, carrot, ginger, vegetable stock (or substitute), curry powder, and ½ tsp salt to the slow cooker and thoroughly combine
  3. Cover the slow cooker and allow to cook on low for 6-7 hours (3-3 ½ hours on high)
  4. Once cooked for the appropriate time, use a stick blender to process until smooth*
  5. Add mushrooms, heavy cream, whole milk, and brown sugar to the puréed soup and thoroughly combine - Allow to cook on low (NOT ON HIGH) for 1 hour
  6. Adjust seasoning with white pepper and additional kosher salt to taste
  7. Serve hot garnished as desired along with a good 'hunk' of crusty bread
* As Alternative: Transfer to a blender or food processor (in batches if necessary) - Blend until
   smooth and return to crock

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