NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Tomato-Pumpkin Bisque

Tomato-Pumpkin Bisque
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings, 1 cup each


  • 3 cups 1/2-inch ciabatta bread cubes
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 fresh sprig of thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 small (6 oz.) yellow onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon red pepper flakes, crushed
  • 1 bay leaf
  • 2 fresh sprigs of thyme, bruised with the back of a knife
  • 1 fresh sprig of rosemary, bruised with the back of a knife
  • 1 can (28 oz.) diced tomatoes
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 cups vegetable stock
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 3/8 (11 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon granulated sugar
  • Flaky sea salt


PREHEAT oven to 400° F. Line baking sheet with foil.

TOSS all of crouton ingredients in medium bowl. For thyme sprig, pull leaves off the stem. Season with salt and pepper. Lay out flat on prepared baking sheet.

BAKE for 12 to 15 minutes, stirring once, until golden brown and no longer soft. Allow the croutons to cool completely before serving.

HEAT oil in medium saucepan over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Add the garlic, pepper flakes, bay leaf, thyme and rosemary; 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.

DISCARD bay leaf, thyme and rosemary sprigs. In two batches, add tomato mixture to blender. Add evaporated milk/almond milk, water and sugar and blend to smooth; cover with lid and hold towel on lid. If the mixture is still too thick, thin out with a little water. Season with salt and pepper once more and pour into soup bowls. Top off the bisque with croutons, a drizzle of olive oil, sea salt and a pinch of freshly ground black pepper.

Nutritional Information

% Daily Value *

  • Total Fat 11g 14%
  • Saturated Fat 1g 5%
  • Cholesterol 0mg 0%
  • Sodium 340mg 15%
  • Carbohydrates 18g 7%
  • Dietary Fiber 1g 4%
  • Vitamin A 2%
  • Vitamin C 16%
  • Calcium 4%
  • Iron 6%
  • Sugars 7g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.