Pumpkin Mushroom Bisque
From nikachu 16 years ago
- 12 minutes to make
- Serves 4
When I have the chance to taste a fabulous dish eating out, I immediately try to find the recipe. This isn't exactly it, but very similar to a chef's special at Lighfoot Restaurant in Leesburg, Virignia: Pumpkin Pear Bisque. Read more I'd love to hear anyone's suggestion on how to recreate it. Meanwhile, this came to me from the Florida Department of Citrus. I accidently used pumpkin pie mix instead of pumpkin, but that just added to the flavor! See less
Ingredients
- 1 c thinly sliced fresh mushrooms shopping list
- 1/2 c chopped onion shopping list
- 1 tbsp margarine or butter shopping list
- 2 1/2 c chicken broth shopping list
- 1 (16 oz) can pumpkin shopping list
- 1 (12 oz) can (1 1/2 c) evaporated skim milk shopping list
- 1/4 tspn pepper shopping list
- 1/8 tspn salt (to taste) shopping list
- dash ground cinnamon shopping list
- 2 tbsp fully thawed orange juice concentrate shopping list
- sliced green onion and/or roasted pumpkin seeds to garnish shopping list
How to make it
- In a large saucepan, cook mushrooms and onion in margarine until tender.
- Add broth, pumpkin, milk, pepper, salt and cinnamon. Heat through, but do not boil.
- Stir in concentrate, heat again, still not boiling.
- Garnish with green onion and/or pumpkin seeds.
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