This week’s recipe, easy creamy pumpkin Bisque, is like fall in a soup bowl. This recipe comes from Erin Phraner at goodhousekeeping.com see the link below.
Easy Creamy Pumpkin Bisque
It doesn’t matter if you just spent the day at the local orchard picking apples and pumpkins or if you have been tailgating at your favorite college football game, this creamy pumpkin bisque will warm you up. This creamy pumpkin bisque is ready in no time, so if you need to get the kids out trick or treating and are short on time, give it a try.
Dress this soup up with some fresh parsley and chive, croutons, walnuts or some toasted pumpkin seeds. It is sure to be a hit.
This recipe makes about 4 servings and the preparation time is about 5 minutes.
1 medium onion, grated
2 tbsp. olive oil
2 15-oz cans pure pumpkin
2 14.5-oz cans chicken broth (2 cups)
½ cup heavy cream
2 tsp pumpkin pie spice
¾ tsp salt
To Prepare Your Creamy Pumpkin Bisque
1) Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft.
2) Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally for 3 minutes or until soup simmers.
3) Ladle into bowls and top as desired. Top with garnishes as desired.
4) Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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Recipes in this week’s blog came from Erin Phraner at Good Housekeeping;