New England Pumpkin Bisque

Sampled this last year at a soup tasting our town runs each october. this was a winner!!

In heavy stock pan heat butter , saute onions and pears about 5 minutes or til soft.

Add sage , and salt and pepper.

Add flour , cook few minutes , add stock slowly , whisking to remove lumps.

Add pumpkin , curry , brown sugar and bring to a simmer.

Cook 30 minutes.

Puree.

Add cream.

Heat through and serve.

Tastes richer next day.

Makes 12 cups.

butter, onion, red pears, fresh sage leaves, flour, chicken stock, solid pack pumpkin, brown sugar, curry powder, heavy cream