3 cups canned pumpkin (1 can)
1 quart heavy cream
1 1/2 cups chicken stock
1 cup brown sugar
1/2 cup maple syrup
1 tablespoon cinnamon
1 teaspoon nutmeg


Stir constantly throughout preparation steps to avoid cooking or burning.

1. Spoon pumpkin to pan and turn heat to medium.
2. When pumpkin is warm, slowly incorporate cream, starting with 1/2 quart.  For a thinner soup, add up to the full quart of cream.
3. Stir in chicken stock.
4. When chicken stock is incorporated, add in brown sugar.
5. Add in maple syrup.
6. Add cinnamon.
7. Incorporate nutmeg.
8. Season to taste.

This quick and easy version of pumpkin bisque is thick, and is almost pumpkin pie filling in a soup form. Very seasonal and hearty for the cold days of fall.

Easy Pumpkin Bisque
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