Food & Drink Magazine

Pumpkin Bisque

By Veronica46
Pumpkin Bisque
Well, we are quite easily falling into fall.
The cool chilly weather has dampened our door step once more.
It is the most ideal time to cozy up to a nice bowl of soup, or in my case bisque.
I came up with this idea to enjoy with my fellow coworkers one cold weekend.
I have a very good friend who is a vegetarian.
I was trying to think of a vegetarian recipe we could all enjoy during lunch.
I put this bisque in a crock pot and headed out to work.
I plugged it in at work and allowed it to cook all morning until it was lunch time.
It was without a doubt  creamy, satisfying and delicious.
I certainly didn't miss the meat.
The croutons my friend Hila made just for the bisque.
It added a bit of crunch that I did not think of.
I hope you enjoy this.
We sure did.
Pumpkin BisqueAdapted from Better Recipes
2 cups chopped white or yellow onion
28 ounces plain pumpkin puree
(NOT FOR PIES)3 1/2 cups cold water
4 cups vegetable stock
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon brown sugar
2 cans white beans rinsed
or 2 cups of  homemade white beans
3/4 cup uncooked long grain & wild rice
2 teaspoons white wine
1/2 cup canned evaporated milk
( I used fat free)Croutons (courtesy of Hila)
DirectionsCombine all ingredients except milk and croutons in a 6 quart crock pot. Cook on high for 3 1/2 hours or low for 7 hours. Ten minutes before serving stir in evaporated milk, cover to heat though. Sprinkle with croutons before serving.
Pumpkin Bisque
Peace be with you,
Veronica Pumpkin Bisque

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