Pumpkin Bisque

READY IN: 25mins
Recipe by dicentra

This is from my 365 Low Fat recipes cookbook. This would freeze well.

Top Review by Annacia

This is wonderful, I'm thinking that it will be on mt Thanksgiving table this year. I'm out of nutmeg atm so used allspice in it's place. I was doing wee taste tests as it was made and when everything except the pepper was in I was a bit concerned because it was seriously lacking something. I added some white pepper and like magic the flavor was fully rounded and had me making that mmmmmm sound. Don't skip the pepper! It's very quick to make and I used fat free evaporated milk. For me, this is a keeper.

Ingredients Nutrition


  1. I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
  2. Mix well until smooth.
  3. Stir in evaporated milk.
  4. Heat slowly to serving temperature, stirring frequently.
  5. Garnish each serving with a dash of nutmeg.

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