Sherried Pumpkin Bisque
This creamy pumpkin and vegetable soup is rich in Vitamin A, low in fat, and simple once you grab all the ingredients! Perfect for a fall day or Thanksgiving starter.
Yield: 4 servings
Equipment
- 1 pot or saucepan
- 1 stick blender or food processor
Materials
- 2 cups pumpkin puree make sure it's not pumpkin pie puree
- 3 cups chicken broth
- 2 stalks celery sliced
- ½ medium onion sliced
- ⅔ cup half and half
- 1 TBSP sherry
- freshly ground pepper to taste
- red pepper flakes to taste or as a garnish
- minced parsley to taste or as a garnish
Instructions
- To start, wash and slice your vegetables and gather your ingredients.
- In a pot or saucepan, combine the pumpkin puree, chicken broth, celery, and onion. Then simmer, uncovered for 20 minutes, everything should be softened. If your soup thickens too much, add more broth and cover the pan.
- Using your stick blender or food processor, carefully puree your soup. I like to use the stick blender because you can do it in the same pot and it's a little less mess.
- Once blended, stir in the half and half and reheat your soup.
- Put in the sherry and black pepper and garnish with the red pepper and parsley when serving.
- Enjoy!