Pumpkin Bisque Soup

• 1.75 ozs. Margarine
• 1/2 # diced Leeks
• 1 TBS fresh ginger
• 5 TBS Sherry (Yes, Wine!)
• 2 ozs. Flour
• 1 Tbs. + 1 Tsp. Curry Powder
• 1 1/8 tsp Nutmeg
• 3/4 Tsp White Pepper
• 3 .75 ozs. Lo Sodium Vegetable Base
• 2 3/4 Qts. Water
• 3# Solid Pack Pumpkin
• 1/2 cup + 1 1/4 Tbs Honey
• 1/2 Qt. + 4 Tbs. Skim Milk

1. Heat Margarine in kettle and leeks and ginger and sweat until soft about 5 min.
2. Add 1/2 the Sherry and reduce by half, about 5 min.
3. Add flour to create roux, cook about 5 min.
4. Stirring constantly with wire wisk, add water, curry, nutmeg, pepper and veg. base.
5. Bring to boil, reduce heat and simmer about 25 minutes.
6. Add pumpkin and honey and simmer an additional 15 minutes.
7. Add skim milk and puree soup.
8. Add remaining sherry.

margarine, leeks, ginger, sherry, flour, nutmeg, ube, vegetable base, ube, pumpkin

Taken from www.epicurious.com/recipes/member/views/pumpkin-bisque-soup-50104460 (may not work)