Prep 10 mins
Cook 20 mins
A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due!
- 29.58 ml butter
- 29.58 ml flour
- 473.18 ml milk (whole milk works best for this recipe, so does using half milk and half buttermilk, but 2% milk work)
- 118.29 ml pumpkin puree
- 473.18 ml apple cider (use 1 cup low- or no-sugar apple juice with 1 cup unsweetened applesauce when cider is not in season)
- nutmeg, for garnishing
- Melt the butter in saucepan on low heat, don't burn the butter!
- Mix in the flour.
- Slowly stir in the milk.
- Stir constantly over medium heat until thickened. (about 15 minutes or so).
- Add pumpkin, mix and heat thoroughly.
- Slowly add the cider and fully incorporate.
- Sprinkle with some nutmeg to serve.
- For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
I added more cider than called for and used a puree of fresh pumpkin instead of canned but this was the reason I love Autumn. All teh great tastes and smells