- 1 tablespoon olive oil
- 1/2 sweet onion (such as Vidalia®), chopped
- 1/4 cup bacon bits
- 1/2 cup sweet vermouth
- 1 teaspoon ancho chile powder
- 1 teaspoon chipotle powder
- 1/4 teaspoon ground cinnamon
- 1/2 (16 ounce) can pumpkin puree
- 1/4 cup half-and-half
- Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.
09/03/2019
recipepes.com
smoky pumpkin bisque, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
