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Roasted Carrot and Pumpkin Bisque Recipe

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This recipe for Roasted Carrot and Pumpkin Bisque is from Nina and Dave's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
21/2 c. Leftover Winter Roasted Carrots
2 cans (141/2 oz.) Fat Free Chicken Broth
1 can (15 oz.) Pure Pumpkin (not pie filling)
1 Bay Leaf
1 tsp. Grated Ginger
3/4 tsp. Pumpkin Pie Spice (to taste)
1/8 tsp. Ground Cumin
Pinch Cayenne Pepper
1/2 C. Low Fat Milk
Directions:
Directions:
Pour reserved carrot mixture into a blender or food processor. Add 1 can of the chicken broth and blend at high speed until vegetables are pureed. Mixture will have small lumps. Pour remaining can of broth into a 41/2 quart soup pot and place over high heat. Pour the carrot and pumpkin into the soup pot. Stir the mixture until it comes to a boil around the edges and then reduce to low. Add bay leaf, spices and milk. Stir until blended and hot.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
All seasonings are to your preference so add more or less as you like.

 

 

 

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