Monday, October 26, 2009
This soup is SUPER easy and quick. And the best part is that it's AMAZING...Even if you aren't normally a fan of pumpkin soup. It's almost like eating candy for dinner! When I made it for the first time, it was a tad too sweet for us (no wonder my picky 2-year-old ate it up!), so I've changed the recipe to cut the sugar in half. The original recipe also called for evaporated milk, but I used cream to make it richer and more like a true bisque. If you don't have any cream, just use what you have on hand-- It may not be quite as rich, but I'm sure it will still be tasty.
I especially loved that you don't have to use a fresh pumpkin for this soup, although it would be SUPER cute served in mini hollowed out pumpkins. I think we'll make it a new October tradition.
Pair it with some fresh, homemade rolls for dipping. Your taste buds will be in heaven!
(Adapted from PW's Tasty Kitchen)
1 can pureed pumpkin (15 Oz)
1-¼ cup chicken broth
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
2 Tbs. brown sugar
1/4 c. white sugar
¼ tsp. salt
1.5 cups heavy cream
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 hot. Serve immediately.