Cooking with FOX 7: Curry Pumpkin Bisque

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:

Ingredients

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

Method

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.