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Pumpkin Carrot Bisque Recipe

Ingredients
  • 3 cups carrots, cut into 1/4 inch slices
  • 2 cans chicken broth (13 3/4 ounce cans)
  • 3 cups canned pumpkin
  • 1/4 cup water
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 12 ounces nonfat evaporated milk
  • 1 tablespoon Sugar
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon white pepper
Directions
Combine carrots and 1 cup broth in a uncovered pan. Bring to boil. Stir then cover, reduce heat and simmer15-20 minutes, until carrots are tender.

Let cool slightly.

Put carrots and broth in blender or food processor. Process until smooth.

Transfer to 3 qt. sauce pan. Add remaining broth and the rest of the ingredients. Cook over medium heat until hot, uncovered, stirring frequently.

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