As fall begins and the leaves start their journey of color change, we also welcome in recipes that are warm and seasonal. Soups are a wonderful change of pace for the cooler weather, and we found a soup that sounds absolutely amazing!
15 ounces or 1 can, pumpkin puree
11 ounces, butternut squash pureed
2 cups, chicken broth
1/4 teaspoon, salt
1 teaspoon, cinnamon
1/4 teaspoon, nutmeg
1/2 teaspoon, pepper
12 ounces, evaporated milk
Optional toppings: sour cream, parsley, bacon, green onions or pepitas
Over medium heat, combine pumpkin, squash, broth and seasonings in a saucepan and stir until well mixed.
Stir in evaporated milk.
Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly and serve garnished with your favorite toppings.
You don’t have to carve every pumpkin you see this Halloween, but you can cut into a mini pumpkin for this fall treat. Serve your bisque in a cleaned-out mini pumpkin or your favorite soup bowl.