Pumpkin Bisque
This thick, creamy pumpkin bisque is rich with healthy antioxidants and a great way to fill you up on those chilly fall days.
| Cook Time |
| 25minutes |
| Cook Time |
| 25minutes |
Ingredients
- 2 tsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 sweet potato peeled and thinly sliced
- 2-1/2 cups water
- 1 can pumpkin puree
- 1 tbsp light brown sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp rubbed sage
- 1 cup half and half fat-free
- 2 tbsp Parmesan cheese grated
- 4 pinches cracked pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Heat oil in large nonstick saucepan over low heat. Add onion and garlic, and cook, stirring frequently, until onion is tender, about 5 minutes.
- Add sweet potato and 1½ cups (375 mL) of the water to pan. Bring to a boil. Reduce to a simmer, cover, and cook until sweet potato is tender, about 10 minutes.
- Stir in pumpkin purée, brown sugar, salt, ground pepper, sage, and remaining 1 cup (250 mL) water, and bring to a boil.
- Reduce to a simmer, cover, and cook until flavours have blended, about 5 minutes. Working in batches if necessary, transfer to food processor and purée until smooth.
- Return to saucepan and stir in 3/4 cup (175 mL) half-and-half. Cook until heated through, about 2 minutes.
- Spoon into soup bowls. With a spoon, drizzle remaining half-and-half over soup. Use the tip of a knife to create a pattern.
- Sprinkle Parmesan and cracked pepper on top. Serve with Italian breadsticks and follow with roast poultry and steamed spinach.
