Pumpkin Carrot Bisque

Ingredients

  • 1 tablespoon(s) Sugar
  • ½ teaspoon(s) chicken bouillon granules
  • ¼ teaspoon(s) salt
  • 1 ½ teaspoon(s) pumpkin pie spice
  • ¼ cup(s) water
  • 3 cup(s) canned pumpkin
  • 2 can(s) chicken broth (13 ¾ ounce cans)
  • + 3 more ingredients
    • 3 cup(s) carrots, cut into ¼ inch slices
    • 12 ounce(s) nonfat evaporated milk
    • ¼ teaspoon(s) white pepper

Combine carrots and 1 cup broth in a uncovered pan. Bring to boil. Stir then cover, reduce heat and simmer15-20 minutes, until carrots are tender. Let cool slightly. Put carrots and broth in blender or food processor. Process until smooth. Transfer to 3 qt. sauce pan. Add remaining broth and the ...

View full recipe at RecipeTips.com

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