Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(4)
Most Helpful

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.

Annacia August 29, 2007

This is not a bisque.

Maheer K. October 26, 2016

Great, easy recipe. Delicious fall dinner. I, too, felt it benefited from a little extra pepper to bring out the flavor. I used low sodium chicken broth, and added another 1/4 tsp of salt.

mattc286 November 03, 2010

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