This recipe is submitted by the Follo Family and TWIW food and drink critic, Mike Follo.
Pumpkin Bisque
- 3 (15-ounce) cans pumpkin
- 2 (14-ounce) cans chicken broth
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 tablespoons packed brown sugar
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups half-and-half or light cream
- 2 tablespoons butter
Directions:
- In a 3-1/2- to 5-quart slow cooker combine pumpkin, broth, onion, celery, brown sugar, pumpkin pie spice, salt, and pepper.
- Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Stir in half-and-half and butter; heat through.
- Ladle soup into bowls.
- Serves 12.
Lead image courtesy: Vegan Feast Catering on Visual hunt / CC BY