MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Pumpkin Bisque with Cheddar Cheese
 Categories: Soups, Chicken, vegetables, Curry, Cheese
      Yield: 6 Servings

      1 tb Olive oil
      2 c  Chopped onion
    1/2 c  Chopped green pepper
      1 tb Curry powder
      5 c  Chicken broth
     15 oz Can pureed pumpkin
      1 c  Frozen corn
    1/2 c  Crushed tomatoes with puree
      1 ts Dried rubbed sage
           S&P
      1 c  Packed grated extra sharp
    Cheddar

  Heat oil in heavy large pot over medium heat.  Add onions and bell
  pepper; saute until vegetables begin to soften, about 8 minutes.
  Add curry powder and stir 1 minute.  Add 5 cups broth and next 4
  ingredients and bring to a boil.  Reduce heat and simmer 15
  minutes to blend flavors, stirring frequently.  Season with salt
  and pepper.

  Can be made 1 day ahead.  Cool slightly.  Chill until cold, then
  cover and keep chilled.  Rewarm over medium heat, adding more both
  if soup is too thick. Ladle soup into bowls.  Top with cheese.

  Adapted from a recipe from Bon Appetit

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