Curried Pumpkin and Cheddar Bisque

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1 small green pepper, finely chopped
• 1 bay leaf
• 1 tablespoon butter
• 1 12 tablespoons curry powder
• 2 cloves garlic, minced
• 5 cups chicken stock
• 12 teaspoon salt
• 2 cups canned pumpkin
• 12 teaspoon ground sage
• 6 ounces extra-sharp cheddar cheese, grated,for garnish

1. Heat olive oil in a soup pot over moderate heat.
2. Stir in onion, celery, pepper and bay leaf, cooking and stirring until onion is translucent, about 8 minutes.
3. Add butter, curry powder and garlic, and cook gently, stirring, for about 1 minute.
4. Add the stock and salt; bring to a boil.
5. Stir in pumpkin and sage; simmer, stirring occasionally for about 15 minutes.
6. When ready to serve, stir well and serve in warm bowls with some grated cheddar sprinkled over the top of each.

olive oil, onion, celery, green pepper, bay leaf, butter, curry powder, garlic, chicken stock, salt, pumpkin, ground sage, cheddar cheese

Taken from www.food.com/recipe/curried-pumpkin-and-cheddar-bisque-74767 (may not work)