Pumpkin Spice Bisque


  • 2 cups double strength chicken stock
  • 1 pint canned pumpkin (Not pie mix)
  • 1/2 cup chopped celery
  • 1 tablespoon chopped onion
  • 2 medium tomatoes, peeled and diced
  • 1/4 cup butter
  • 1 tablespoon flour
  • 2 cups T.G. Lee Half & Half
  • 1/3 to 1/2 cup sherry; optional
  • 1 cup T.G. Lee milk
  • A pinch of curry powder


Bring stock, pint of canned pumpkin, celery and onion to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Puree mixture and set aside. Add fresh tomatoes and butter to pan; saute 5 minutes. Stir in flour until smooth. Add T.G. Lee Dairy Half & Half and Milk and cook over low heat until thickened. Stir in curry powder, vegetable puree and sherry, if desired.