Ingredients
2
tablespoons olive oil
1
small onion, chopped (1/3 cup)
2
cloves garlic, finely chopped
1
teaspoon curry powder
1/2
teaspoon salt
1/2
teaspoon grated gingerroot
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
cup half-and-half
1
cup vegetable broth
1/4
cup sour cream
Fresh chives, if desired
Preparation
In 2-quart saucepan, heat oil over medium heat. Cook onion in oil 5 minutes, stirring occasionally, until softened. Stir in garlic, curry powder, salt, gingerroot, black pepper and red pepper. Cook and stir 1 minute. Stir in pumpkin, half-and-half and broth. Cook 4 minutes longer. Remove from heat; cool 5 minutes.
In blender, place pumpkin mixture. Cover; blend on high speed 30 to 60 seconds or until smooth. Divide bisque evenly among 12 shot glasses, using 1/4 cup in each. Top each with 1 teaspoon sour cream. Garnish with chives.
