Crockpot Pumpkin Bisque Food

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PUMPKIN BISQUE



Pumpkin Bisque image

Make and share this Pumpkin Bisque recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

Steps:

  • I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
  • Mix well until smooth.
  • Stir in evaporated milk.
  • Heat slowly to serving temperature, stirring frequently.
  • Garnish each serving with a dash of nutmeg.

CROCKPOT PUMPKIN BISQUE



Crockpot Pumpkin Bisque image

This lovely soup, with its beautiful color, makes a lovely starter for your holiday feast or for any meal. It is also perfect for a luncheon. And it couldn't be easier to make.

Provided by Lorraine of AZ

Categories     Vegetable

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 (30 ounce) can pumpkin pie, mixture
1 (15 ounce) can pumpkin
1 (28 ounce) carton chicken broth
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
sour cream, optional garnish

Steps:

  • Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours.
  • Stir in half-and-half.
  • To serve: Servings of soup may be topped with a dollop of sour cream.

Nutrition Facts : Calories 140.8, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.4, Sodium 825.4, Carbohydrate 10.4, Fiber 0.6, Sugar 2.2, Protein 7.2

PUMPKIN SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

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