Monday, October 10, 2011

Low Fat Pumpkin Bisque

This recipe was posted by my sister in law Erin! 
So the last week or so the weather has been pretty gloomy, and the chill in the air has gotten to the point where all I think about is soup and bread! Last weekend I made this to hit that craving, and it was yummy! I found the recipe here but have made a few changes to the original recipe. Hope you like it too!

Apple Pumpkin Bisque
1 tablespoon unsalted butter
1 small onion, finely chopped
1/2 tablespoon finely chopped ginger root
1 can (24 ounces) 100% pumpkin purée
2 cups unsweetened applesauce
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chile pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream

Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving. If you have a good blender or food processor, I would recommend before adding the sour cream place soup in the blender and puree it even more. It is pretty pureed to begin with, but  like it a little smoother if possible.  Enjoy your yummy, guiltless bisque! 

Click here to see the health benefits of pumpkin! It's amazing!

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