Chef Folse's Curried Pumpkin Bisque

Prep Time: 2 Hours
Yields: 6 Servings

No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a rich smoky flavor. This recipe is great for those cool Fall nights.


4 pounds orange pumpkin, seeded and quartered
1 tsp curry powder
3/4 cup softened butter
1 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell pepper
2 tbsps minced garlic
1/2 cup flour
3 quarts vegetable or chicken stock (see recipe)
1/2 cup heavy cream
1 tsp finely grated orange zest
salt and black pepper to taste
granulated garlic to taste


Preheat oven to 350 degrees F. Wrap pumpkin quarters with heavy-duty aluminum foil and place on a rimmed cookie or baking sheet. Roast approximately 1 hour or until fork-tender. Remove from oven and, when cool enough to handle, scoop out flesh and set aside. In a large, heavy-bottomed pot, melt butter over medium heat. Add onions, celery, bell pepper and minced garlic and saute 3-5 minutes or until wilted. Stir in flour and cook approximately 1 minute to create a white roux (see roux recipes). Add stock, curry powder and roasted pumpkin. Bring to a boil, reduce heat and simmer 20 minutes. Stir in cream. Puree soup then strain through a fine mesh strainer into a clean saucepan. Add orange zest then adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot.