This is a hearty, healthy soup that a pumpkin lover is certain to enjoy. Try this pumpkin bisque recipe for dinner on a chilly fall evening. It goes well with a very wide variety of meals. If there’s leftover, you will enjoy it for lunch the next day.
Servings: 6
Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents. Antarctica is the sole exception. They are even grown in Alaska.
3 cups carrots, peeled and chopped
1 medium onion, peeled and chopped
2 stalks celery, chopped
1 clove garlic
2 pats butter or margarine
2 – 10.75 oz. cans chicken broth
3 cups pumpkin puree
12 ounces of evaporated milk
1/2 cup water
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/8 teaspoon black pepper
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