Spicy Pumpkin Bisque

Spicy Pumpkin Bisque

1-1/2 teaspoons dried ground small red chilies such as Piquins
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon butter or margarine
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar1 cup half-and-half or light cream
1/4 cup dry sherrygrated nutmeg

Sauté the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, Chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.
This soup can be served either hot or cold. Serve it hot with grilled fish and seasoned green beans or cold as a luncheon entree with a crisp salad.