I know, it’s more apple season than pumpkin season right now (although the apple recipes are coming soon, don’t worry), but the other day I was craving pumpkin bisque. The temperature had taken its first dip into fall, and it was also a drizzly kind of day, so a hot steaming bowl of this was all I could think about. Fortunately, I had a can of pumpkin in my pantry, so I whipped up this very basic bisque in no time at all. Here’s what you’ll need:
- 1 can (16 oz) pumpkin
- 1 1/4 cup chicken broth
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 (12 oz) can evaporated milk (I used fat free)
First, grab that can of pumpkin. I like to use Libby’s, but you can use any brand you like.
Purée the pumpkin in your food processor, just to make sure that you take care of any big lumps. We want the bisque to be nice and smooth.
Mix all the ingredients together in a sauce pan except for the evaporated milk.
Bring to a boil, then reduce the heat to medium and let simmer for 6-7 minutes. Then, reduce the heat again to low, and add in the evaporated milk. Heat the bisque on medium heat, stirring constantly, until it gets hot. Serve immediately.