Curried Pumpkin "Bisque"

I am on a pumpkin kick.  I have been having pumpkin in my breakfast oatmeal, in my dinners and my desserts (see upcoming blog posts!)

Curried Pumpkin "Bisque"
4 cloves garlic, minced
1/4 c. onion, chopped
4 slices of fresh ginger, about 1/4 inch thick
3 c. canned organic pumpkin
1 32 oz. can organic diced tomatoes
4 c. broth, vegetable or chicken, (or plain water)
1.5 tsp sea salt (or more, to taste)
3 tsp hot indian curry
2 tsp garam masala
2 tsp hot chili flakes (optional)
2-4 tsp Stevia (or other sweetener / sugar / agave nectar) to taste

Lightly sautee garlic, onion, and ginger in a lightly greased stock pot. Add the rest of the ingredients except the sweetener.  Allow to come to a boil.  Reduce heat and simmer 20 minutes.  Remove from heat and liquefy, using either use your immersion blender or regular blender (in batches). Return to heat and bring back to a simmer.  Add your sweetener to taste.

Optional ideas / additions:  add 1/2 cup of coconut milk after liquefying.  Garnish with a couple of fried fresh sage leaves.

Makes about 8 cups bisque at 340 calories for the whole pot.


With my bisque, I made the Hungry Girl Onion Rings, to which I added 1 tsp salt, 1 tsp paprika, and 2 tsp chili powder to her dry ingredients before coating the onions.  Talk about died and gone to heaven!

Eric's dinner:  a bowl of cheerios, dry.