The fall is the perfect time for curried pumpkin bisque, pumpkin bisque is a hearty and filling soup that makes a great first course, or even a light dinner. This recipe for pumpkin bisque is very easy, a can of pumpkin is used so there is no need to spend hours roasting pumpkin.

Curried Pumpkin Bisque

Serves 4.
1 15 ounce can packed pure pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 medium sized onion
2 cloves of garlic
2 tablespoons butter
1 teaspoon curry powder
1/4 teaspoon saffron
1/2 cup heavy cream

In a medium sized pot saute chopped onions and chopped garlic in two tablespoons of butter. Cook until onion is translucent, and fully cooked. Add in curry powder, stirring well, cook for about one minute, this mixture should be very fragrant, add saffron strands and stir well. Add four cups of chicken broth, and stir well. Add one can of pure pumpkin and mix until the pumpkin is fully blended. Reduce heat to low, and cook for about five minutes before adding 1/2 cup heavy cream. Season with salt if desired. This tastes wonderful with a little freshly grated nutmeg over the top.

This soup reheats very well, so you can make it ahead of time or even pack in a lunch and bring to work. I like to serve this soup with buttered Melba toasts.