Pumpkin Bisque
List of Ingredients
1/2 small onion, chopped
1/2 cup celery, chopped
2 tablespoons olive oil
3 cups pumpkin, cooked and mashed
(you may substitute canned pumpkin)
1 - 13 3/4 ounce can lowfat/low sodium chicken broth
2 cups water
1 teaspoon salt
pepper to taste
2 bay leaves
1/2 teaspoon dried thyme
1 tablespoon brown sugar
1 to 2 cups nonfat or low fat milk (to desired consistency)
nutmeg and cinnamon to taste
fat-free sour cream
chives, chopped
Recipe
In a dutch oven, sauté onion and celery in olive oil until tender, about five minutes. Add pumpkin, broth, water, salt, pepper, bay leaves, and thyme. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove and discard the bay leaves. Add sugar, milk (a little at a time, until you reach desired consistency), cinnamon, and nutmeg. Heat to serving temperature, but do not boil. Before serving, top with a dollop of sour cream and sprinkle with chives.
Makes approximately 6 1/2 cups.
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