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- 1 tablespoon(s) butter
- 2 tablespoon(s) shallots finely minced
- 2 1/2 cup(s) chicken broth homemade
- 1 can(s) pumpkin puree 1 lb can
- 1/4 teaspoon(s) dried thyme leaves
- 1/8 teaspoon(s) pepper
- 1 dash(es) ground allspice, nutmeg- each
- 1 cup(s) heavy cream
- In 3qt saucepan, over medium-low heat, melt butter. Add shallots; saute until tender, about 5 minutes. Stir in broth, pumpkin, thyme, pepper, nutmeg and allspice; simmer, uncovered, stirring occasionally, 5 minutes. Add cream; cook until soup is hot but not boiling.
This recipe is a personal recipe added by NurseELB and has not been tested or endorsed by MyRecipes.
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Pumpkin Bisque Recipe at a Glance
- COURSE: Soups/Stews