Breaking Bread: Pumpkin Bisque

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Veronica GantleyEditor’s Note: Today, we welcome new contributor Veronica Gantley to our CatholicMom.com family. Veronica blogs at the wonderful My Catholic Kitchen and will be joining us monthly to share her culinary treats! But during the season of Lent, we’re thrilled that Veronica will be sharing a new meatless Lenten soup recipe each week to help nourish your family’s bodies and souls. Welcome Veronica! LMH

Lent has aways been a traditional time to practice sacrifice as a way of remembering Christs sacrifice on the Cross. With the first week of Lent already in full swing, I am sure you are wondering like so many of us, what to feed your family? Why not step away from the usual Macaroni and Cheese or Fish Sticks and prepare this Pumpkin Bisque? It is healthy, economical and easy to prepare. This bisque can simmer in your slow cooker while you do other things. It is wonderful when the end of your day is rushed.

Pumpkin Bisque

2 cups chopped white or yellow onion

28 ounces plain pumpkin puree (NOT FOR PIES)

3 1/2 cups cold water

4 cups vegetable stock

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon brown sugar

2 cans white beans rinsed

3/4 cup uncooked long grain & wild rice

2 teaspoons white wine

1/2 cup canned evaporated milk ( I used fat free)

Directions

Combine all ingredients except milk in a 6 quart crock pot. Cook on high for 3 1/2 hours or low for 7 hours. Ten minutes before serving stir in evaporated milk, cover to heat though. Sprinkle with croutons before serving.

Peace be with you,
Veronica

Copyright 2012 Veronica Gantley

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