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.
Peace be with you,
Veronica