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Pumpkin Bisque
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Description
Very basic pumpkin bisque – perfect for the cooler fall weather!
Ingredients
- 1 can Pumpkin (16 Oz)
- 1-¼ cup Chicken Broth
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ¼ cups Brown Sugar
- ½ cups Granulated Sugar
- ¼ teaspoons Salt
- 1 can Evaporated Milk 12 Oz
Preparation
First, grab that can of pumpkin. I like to use Libby’s, but you can use any brand you like.
Purée the pumpkin in your food processor, just to make sure that you take care of any big lumps. We want the bisque to be nice and smooth.
Mix all the ingredients together in a sauce pan except for the evaporated milk.
Bring to a boil, then reduce the heat to medium and let simmer for 6-7 minutes. Then, reduce the heat again to low, and add in the evaporated milk. Heat the bisque on medium heat, stirring constantly, until it gets hot. Serve immediately.
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2 Comments
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Beth on 11.1.2009
This was really great! I used Ree’s pumpkin puree from our pumpkin carving party, and served it in our crockpot for our Halloween party. I also cut back on the sugar, since we were also serving a lot of candy and pumpkin pies, etc. But it was super easy, and very tasty.
griffethhome on 10.26.2009
This soup was AMAZING!!! It was almost like eating candy for dinner!
I substituted evaporated milk for cream (which made it so rich and creamy). It was a tad too sweet for us though (no wonder my picky 2-year-old ate it up!), so I think next time I will just add 1/4 c. of brown sugar and 1/4 c. white sugar. Otherwise, completly perfect!
Pair it with some fresh, homemade rolls for dipping. Your tastebuds will be in heaven!