PUMPKIN BISQUE

Contributed By: Terry Borden

Ingredients:

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1⁄4 teaspoon salt
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

Method:

In a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
Mix well until smooth.
Stir in evaporated milk.
Heat slowly to serving temperature, stirring frequently.
Garnish each serving with a dash of nutmeg.

Helpful Hints:

READY IN: 25mins
SERVES: 4

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