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Pumpkin Bisque With Wild Rice

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Pumpkin Bisque with Wild Rice
2009-10-28 Side Dish
4 41

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.

  • Servings: 6-10


2 cups Chopped White or Yellow Onion
2× 15-oz cans Canned Pumpkin, not pie filling
3½ cups Cold Water
4 cups Lower-sodium Chicken Broth
1 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Packed Light Brown Sugar
2× 15-oz can White Beans, rinsed and drained well
¾ cup Uncooked Long Grain & Wild Rice
2 tsp Cooking Sherry, optional
½ cup Light Cream or Half-and-half
¼ cup Dried Parsley


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.

Helpful Tips:

If you want to make this as a nonfat recipe, you can omit the cream altogether.