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Pumpkin Bisque in a Pumpkin Shell
A delicious fall soup that's perfect for a party, try this pumpkin bisque in a pumpkin shell!
Course
Soup
Cuisine
American
Keyword
pumpkin, soup
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
4
servings
Calories
222
kcal
Author
Courtney Whitmore
Ingredients
4
mini pumpkins
15
ounces
pumpkin puree
1 can
11
ounces
butternut squash
pureed
2
cups
chicken broth
1/4
teaspoon
salt
1
teaspoon
cinnamon
1/4
teaspoon
nutmeg
1/2
teaspoon
pepper
12
ounces
evaporated milk
1 can
1/4
cup
sour cream
sprigs of parsley or thyme for garnish
Instructions
Slice the top of mini pumpkins off and scoop out the seeds and flesh inside.
In a saucepan over medium heat, combine pumpkin, squash, broth, and seasonings.
Stir until combined.
Add in evaporated milk and stir. Simmer for 15 minutes.
Pour directly into mini pumpkins.
Garnish with sour cream, dash of cinnamon, and parsley sprig. Serve! :)
Nutrition
Calories:
222
kcal
|
Carbohydrates:
27
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
32
mg
|
Sodium:
685
mg
|
Potassium:
865
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
25125
IU
|
Vitamin C:
30.7
mg
|
Calcium:
315
mg
|
Iron:
2.4
mg