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Pumpkin Corn Bisque

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Pumpkin Corn Bisque
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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Enjoy this creamy pumpkin and corn bisque made using golden sweet corn – a side dish that’s ready in 30 minutes.

Ingredients

1
(15-oz.) can golden sweet corn
1
tablespoon chopped onion
1
(15-oz.) can pumpkin
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/4
cup orange juice
2
teaspoons cornstarch
1/2
teaspoon coriander
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/8
teaspoon white pepper
1
cup whipping cream

Directions

  • 1 In food processor bowl with metal blade or blender container, combine corn and onion; process until smooth. Strain into large saucepan or Dutch oven. Discard pulp.
  • 2 Add all remaining ingredients except cream to strained mixture; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Stir in cream; cook just until thoroughly heated. DO NOT BOIL. If desired, sprinkle with additional nutmeg.
Tips  

Corn was one of the most important and versatile Native American foods introduced to the early colonists. From a bread grain to a cereal to a vegetable, corn took many forms and was incorporated into a variety of recipes.

This soup can be prepared a day in advance and carefully reheated before serving. Use low heat, and do not let the soup boil or it will curdle.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
145.1
(
Calories from Fat
140
)
Daily Value
Total Fat
7.6g
12%
(
Saturated Fat
4.2g
21%
)
Cholesterol
22.2mg
7%
Sodium
513.4mg
21%
Potassium
294.9mg
8%
Total Carbohydrate
19.3g
6%
(
Dietary Fiber
3.8g
15%
,
Sugars
5.8g
)
Protein
3.2g
Daily Value*:
Vitamin A
330%
330%
Vitamin C
16.50%
16%
Calcium
4.10%
4%
Iron
7%
7%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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