Pumpkin Bisque

This is a request. Here you go, with the normal disclaimer that I always have.

If I create a recipe I do not write it down. It remains in my head until someone asks for it. So the measurements are just "to taste" or "thereabouts". Just keep adding them in small amounts until you get it seasoned the way you like it. Okay? Okay!

Pumpkin Bisque

1 bag of frozen, chopped onions (or cut one up yourself!)
2 tablespooons butter (or Smart Balance) (more later on)
1 good drizzle olive oil
30 oz. pumpkin puree
1 carton veggie broth
2 tablespons Kosher salt
1 tablespoon Pepper
2 tablespoons Curry powder
4 tablespoons Honey
1 tablespoon Paprika
1/2 teaspoon Hot Sauce (if you like it!)
1/2 cup Heavy whipping cream (no crying here, just use it!)

Toss the onions into a stock pot, add the butter and olive oil. Cook until tender or tender and browned a bit.
Add in the pumpkin and veggie broth.
Add in all the seasonings until you like it. I LOVE curry, so in mine I usually add about 3-4 tablespoons, but add this at your taste. I also love it a little spicy, so add hot sauce to your taste.
Lastly, once you have it all seasoned, then add in your cream. Add it until it gets to a bisque-ey color. You really do not have to add a ton if you are "watching it". Just keep adding until you are happy.
I usually keep the pantry stocked with those veggie broth containers, so if the soup is a bit too thick for you, you can thin it out with more stock. Of if you are feeding a crowd, you can thin it out more for lots of people.

Enjoy!