Have you ever wondered where all that canned pumpkin comes from that we use so liberally this time of year? The answer is… Illinois. That’s right! Illinois produces over 1.5 billion pounds of pumpkins every year– that’s approximately 95% of the U.S. crop that’s used for processing pumpkin. Certainly you’re familiar with the brand of Libby’s canned pumpkin. Their plant is based in none other than Morton, Illinois, where they produce the majority of canned pumpkin in the United States.
Not only is pumpkin all the rage this time of year, but there are many health benefits to the trendy squash too– like reducing calories and cholesterol.
This Illinois Pumpkin Bisque tastes deliciously like Fall. Better yet, you can whip it up in less than 15 minutes. Enjoy!
INGREDIENTS
2 TBS coconut oil
1 small yellow onion, diced
2 cloves garlic, minced
3 cups chicken stock
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 29 ounce can pureed pumpkin
1 1/2 tsp salt
1/2 tsp ground pepper
1/8 tsp cayenne pepper, optional
1 cup full-fat coconut milk
DIRECTIONS
Melt coconut oil over low heat. Add diced onions and sauté for three minutes, or until onions are translucent. Add the garlic and cook for one minute, stirring constantly.
Add the onions and remaining ingredients to a blender. Blend until smooth. Pour the soup mixture into the saucepan and head over medium-low heat until heated through.
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
