Jessica Valdez and Asianaye Polk with the San Marcos High School Culinary Program make some food with Dr. Oz.
The recipe for curry pumpkin bisque is as follows:
2 whole pie pumpkins or 2 cans of pumpkin puree
3 slices of bacon, lardons
1 onion, small dice
2 cloves of garlic, minced
1 tablespoon of curry powder
Salt and pepper to taste
1 quart of chicken stock
½-1 cup of heavy cream
1 tablespoon of maple syrup
2 tablespoons of toasted pepitas
If using whole pumpkins, preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop flesh into a bowl. Set aside.
In a pot on medium low, sauté bacon until fat has rendered out. Remove bacon when fully cooked. Add onion and garlic to bacon fat and sauté for 3 minutes. When translucent, add seasonings, stock, and maple syrup and bring to a rolling boil for several minutes. Add pumpkin, use an immersion blender, and puree until velvety smooth. Add cream and top with bacon and toasted pepitas.