Rich & Creamy Pumpkin Bisque
What You Need:
1/2 C canola oil
How to Make It:
Pour the oil into a large saucepan and place the pan over medium heat. 6 Servings Sprinkle the top of the bisque with a little Parmesan cheese before serving. If you need some help to get this yummy recipe on the table, sign up for our free Meal Time On Time ecourse – a full week of meal planning tips and ideas.
2 C white onions, chopped fine
2 green onions, chopped fine
1/2 C celery, chopped fine
1 green chili pepper, chopped fine
3 (14.5 oz.) cans chicken broth
2 C pumpkin puree
1 bay leaf
1 1/2 tsp. ground cumin
1 C evaporated skim milk, don’t dilute
Salt to taste
Pepper to taste
Stir in both types of onion, the celery and the chili pepper.
Cook over medium heat, stirring occasionally until the onions become transparent.
Pour in the chicken broth and stir slightly.
Fold in the pumpkin puree.
Add the bay leaf and cumin and stir until combined.
Allow the mixture to come to a steady boil.
Reduce the stove burner heat to low.
Simmer 30 minutes being sure to stir often.
Remove the bay leaf from the pan and discard.
Pour in the evaporated milk and stir gently.
Continue to cook 5 minutes being sure the bisque does not boil again.
Add salt and pepper to taste and stir to incorporate before placing the bisque in serving bowls.
