Thursday, October 11, 2012

Pumpkin Bisque with Wild Rice

This is a great crock pot recipe you can start in the morning and have for lunch or dinner.   

2 cups chopped onion
2 15 ounce cans canned pumpkin (not pie filling)
3 1/2 cups cold water
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon packed  brown sugar
2 15 ounce can white beans, rinsed and drained well
3/4 cup uncooked long grain and wild rice
1/2 cup half and half
Fresh or died parsley (Optional)

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. For garnish, you may sprinkle with chopped fresh or died parsley before serving.

Number of Servings: 6-10.

Variation -  Want to add some meat to the dish?  Fry up a pound of hamburger that you seasoned with salt and pepper.  Drain well and add it to the crock when you combine all of the ingredients.  

If you like rice, you will love this hearty dish. Tomorrow pumpkin donuts.  Be happy and may God bless you and yours.  

No comments:

Post a Comment