What You Need:

1/2 C canola oil
2 C white onions, chopped fine
2 green onions, chopped fine
1/2 C celery, chopped fine
1 green chili pepper, chopped fine
3 (14.5 oz.) cans chicken broth
2 C pumpkin puree
1 bay leaf
1 1/2 tsp. ground cumin
1 C evaporated skim milk, don’t dilute
Salt to taste
Pepper to taste

How to Make It:

Add the oil into a large saucepan and place the pan over medium heat.
Stir in both types of onion, the celery and the chili pepper.
Cook over medium heat, stirring occasionally until the onions become transparent.
Pour in the chicken broth and stir.
Fold in the pumpkin puree.
Add the bay leaf and cumin and stir until combined.
Allow the mixture to come to a steady boil.
Reduce the stove burner heat to low.
Simmer 30 minutes being sure to stir often.
Remove the bay leaf from the pan and discard.
Pour in the evaporated milk and stir gently.
Continue to cook 5 minutes being sure the bisque does not boil again.
Add salt and pepper to taste and stir before placing the bisque in serving bowls.

6 Servings

Sprinkle the top of the bisque with a little Parmesan cheese before serving.

Bookmark This!