Pumpkin pecan bisque
Pumpkin pecan bisque
Ingredients/Components
- half and half
- packed brown sugar - 1 tsp
- salt - 1/4 tsp
- water
- chopped onion - 1 c
- chicken broth
- garlic clove, minced - 1 item
- ground cumin - 1/2 tsp
- unsalted butter - 2 Tbsp
- chopped pecans, toasted - 1 c
- chopped fresh thyme or 1/4 tsp - 1 tsp
- fresh rosemary or 1/4 tsp - 1 tsp
- can pureed pumpkin or 2 c - 1 oz
How to make pumpkin pecan bisque:
In large saucepan, melt butter; saute onion and garlic 7 to 8 minutes until lightly browned. Add broth, pumpkin, water, brown sugar, thyme, rosemary, cumin and salt. Bring to simmer. Reduce heat; cook 10 minutes, stirring frequently. Remove from heat. Stir in half and half. In blender, combine soup mixture and pecans in two batches at low speed for 1 minute. Pour into same saucepan. Heat through, stirring often. Yields 6 servings.Recipe categories: Fruit, Soups & stews, Bisques/cream soups.
Rating:
Related ingredients:
sugar, flour, shortening, pecans, bananas, cream cheese, softened, box white cake mix, ground cranberries, to 8 apples, peeled, sliced and cored
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