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Pumpkin Bisque

Pumpkin Bisque created by Annacia

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

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
  • Mix well until smooth.
  • Stir in evaporated milk.
  • Heat slowly to serving temperature, stirring frequently.
  • Garnish each serving with a dash of nutmeg.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"This is from my 365 Low Fat recipes cookbook. This would freeze well."
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  1. Maheer K.
    This is not a bisque.
    Replies 1
  2. mattc286
    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.
    Reply
  3. sweetmoshine
    Absolutely my favorite fall soup. I made it last year around this time and I'm so excited to make it again. Delish!
    Reply
  4. Annacia
    Pumpkin Bisque Created by Annacia
    Reply
  5. 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.
    Reply
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