Pumpkin Bisque

pumpkin bisque
Prep time: 20 minutes

Cook time: 20 minutes
Total time: 40 minutes

Servings: 4

2 teaspoons olive oil
2 onions, chopped
1 large red bell pepper, chopped
1 potato, peeled and diced
1 tablespoon minced garlic
1 tablespoon oregano
4 cups reduced-sodium vegetable broth
1 can (15 ounces) pumpkin
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chopped roasted unsalted pumpkin seeds
2 teaspoons balsamic vinegar

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, bell pepper, potato, garlic, and oregano. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the broth, pumpkin, salt, and pepper. Simmer for 10 minutes or until the potato is very tender.

2. Transfer the soup to a food processor fitted with a metal blade or a blender (in batches, if necessary). Process until smooth.

3. Return the soup to the pot. If necessary, add water to thin to desired consistency. Reheat if needed.

4. Ladle into 4 bowls and top each with 2 tablespoons of pumpkin seeds. Drizzle lightly with the balsamic vinegar.


recipe from http://www.rodalesorganiclife.com/


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