Pumpkin Mushroom Bisque Recipe

Mushrooms join pumpkin to make a flavorful, creamy bisque soup. Canned pumpkin is used as a time-saver, but you may use homemade cooked and pureed pumpkin. If using canned, but sure you do not pick up pumpkin pie filling by mistake. This is quick and easy to make.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup thinly sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 Tablespoon margarine or butter
• 2-1/2 cups reduced-sodium or regular chicken broth
• 1 (16-ounce) can pumpkin
• 1 (12-ounce) can (1-1/2 cups) evaporated skim milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Dash ground cinnamon
• 3/4 cup frozen orange juice concentrate, thawed
• Sliced green onion and/or roasted pumpkin seeds

Preparation:

In a large saucepan cook mushrooms and onion in margarine until tender. Add broth, pumpkin, evaporated milk, pepper, salt, and cinnamon. Heat through but do not boil.

Stir in thawed orange juice concentrate. Heat but do not boil.

Garnish with green onion and/or roasted pumpkin seeds.

Yield: 4 servings

Recipe Source: Florida Department of Citrus
Reprinted with permission.

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