INGREDIENTS
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MAKE IT
Step 1
Heat oil in medium saucepan over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Add the garlic and pepper flakes; cook for 2 minutes. Add tomatoes, pumpkin and vegetable stock. Season lightly with salt and freshly ground black pepper. Stir until mixture is completely combined. Bring mixture to a boil over high heat. Reduce heat to a simmer and cook for 20 minutes, stirring occasionally. Take off of the heat. (If you prefer a smoother bisque, use a blender to blend mixture, then return to pan.)
Step 2
Add evaporated milk and stir until blended. If the mixture is too thick, thin out with a little water. Season with salt and pepper once more and pour into soup bowls.
