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.
