Pumpkin Bisque
Source of Recipe
The American Institute for Cancer Research
Recipe Introduction
Nutritional Information (per one cup serving):
128 Cal; 3 g Total Fat; 24 g Carb; 00 mg Cholesterol;
686 mg Sodium; 4 g Fiber.
Dietary Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat
>From Marilyn: "Cubes of fresh apple, browned in a skillet,
add the perfect contrast to this luscious, dairy-free soup."
List of Ingredients
1 Tbsp canola oil
1 Granny Smith apple, peeled, cored & chopped
1 leek, white part only, finely chopped
4 cups vegetable broth
1 yam or sweet potato, peeled, halved lengthwise
and cut in 1/2-inch slices
1 (16 oz) can puréed pumpkin
1/4 tsp dried thyme leaves
Salt & freshly ground pepper
4 tsp minced chives, for garnish Recipe
In a large, heavy saucepan, heat oil over medium-high heat.
Sauté the leek and chopped apple until the leek softens,
about 4 minutes.
Add the vegetable broth, yam, puréed pumpkin and thyme
leaves. Bring the soup to a boil, reduce heat, and simmer
until the yam and apple are soft when pierced with a knife,
20 to 25 minutes.
Transfer the hot soup to a blender or food processor and
purée. Pour it into 6 bowls, Garnish each bowl with a
teaspoon of the chives, and serve.
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