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Pumpkin Bisque with Wild Rice

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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 ()

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