twiw-horizontal-trans-150h
Is there a story you think we should be covering? Have a tip on something we should look at?
Contact Us

Pumpkin Bisque

By TWIW Staff | November 16, 2020
Last Updated: November 16, 2020

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: 
  1. In a 3-1/2- to 5-quart slow cooker combine pumpkin, broth, onion, celery, brown sugar, pumpkin pie spice, salt, and pepper.
  2. Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Stir in half-and-half and butter; heat through.
  4. Ladle soup into bowls.
  5. Serves 12.

 

Lead image courtesy: Vegan Feast Catering on Visual hunt / CC BY

Follow us on The016.com, the social network for Worcester and you!