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The first time I had pumpkin bisque soup was at a Christmas party about a week ago. I fell in love with it. It is now one of my favorites & I wanted to share.3 tbsp. butter
1/2 tsp celery seed
1/8 c. chives
1/2 tsp. thyme
1 bay leaf
dash of pepper to taste
pepper to taste
2 cans of unseasoned pumpkin
32 oz. of chicken broth
2 cups of milk
melt butter in a large pot; add celery seed, chives, bay leaf, and thyme. Saute for a few seconds until chives appear wilted. Add the pumpkin, broth, pepper, and basil and bring to a simmer. Stir in the milk and simmer gently for 15 minutes.
