Pumpkin Bisque
This is from my 365 Low Fat recipes cookbook. This would freeze well.
5
People talking
INGREDIENTS
Nutrition- 1(16 ounce) can pumpkin
- 1(11 ounce) package butternut squash, thawed
- 2cups chicken broth
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1pinch pepper
- 1(12 ounce) can evaporated milk
Advertisement
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.
Advertisement