Sweet Corn and Pumpkin Bisque recipe
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- 1 (15 ounce) can sweet cream-style corn 2 tablespoons chopped onion 1 (15 ounce) can pumpkin 1 (14 ounce) can chicken broth ¼ cup orange juice 2 teaspoons cornstarch ¾ teaspoon ground coriander ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground black pepper 1 cup heavy whipping cream
Nutrition Info
- 235.7 caloriescarbohydrate: 24.3 gcholesterol: 56 mgfat: 15.5 gfiber: 3.3 gprotein: 3.5 gsaturatedFat: 9.4 gservingSize: -sodium: 922.2 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Corn and Pumpkin Bisque
Directions
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Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream, heat until warmed through, but do not boil, about 5 minutes more.