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Pumpkin Bisque with Wild Rice
Submitted by: robin.haas
Pumpkin puree is combined in the crock pot with rice, onion, white beans, seasonings and cream. Vegetarians may wish to substitute chicken broth for the vegtable broth.
Ingredients
- 2 cups chopped white or yellow onion
- 2 15-ounce cans canned pumpkin (not pie filling)
- 3 1/2 cups cold water
- 4 cups lower-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tsp packed light brown sugar
- 2 15-ounce can white beans, rinsed and drained well
- 3/4 cup uncooked long grain and wild rice
- 2 tsp cooking sherry, optional
- 1/2 cup light cream or half-and-half
- 1/4 cup dried parsley
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Method
Combine all ingredients, except cream and parsley, in a 5-6 quart crock pot. Cook on high heat setting for 3 1/2 hours or on low for 7 hours. Ten minutes before serving, stir in cream; cover to heat through. Sprinkle with dried parsley before serving.
Notes: If you want to make this as a nonfat recipe, you can omit the cream altogether.
Number of Servings: 6-10
Submitted by: robin.haas ( See all of robin.haas Recipes )



