Pumpkin Bisque
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You can buy berbere—a complex and spicy Ethiopian spice blend made of chiles and an array of spices like coriander, cumin, garlic, and cinnamon—at most markets. Here, we use the spice to coat the delicious croutons that garnish this elegant and creamy pumpkin soup. Coconut cream adds richness to the soup; just a drizzle on top of this veggie-packed and deeply flavourful soup is all you need.
Ingredients
Cooking spray
8 spray(s)
Berbere spice
2 tsp(s)
Whole wheat bread
2 slice(s), cut into cubes
Onion
1 cup(s)
Carrots
1 cup(s), chopped
Celery
½ cup(s), chopped
Garlic
3 clove(s), large, finely chopped (about 1 tbsp)
Minced ginger
1 tbsp(s)
Kosher salt
1 tsp(s)
Dried thyme
¼ tsp(s), crushed
Ground turmeric
¼ tsp(s)
Ground nutmeg
¼ tsp(s)
Fat free reduced sodium vegetable broth
2 cup(s)
Canned pumpkin
15 oz, purée
Coconut cream
2 tsp(s), for topping
Chives
2 tbsp(s), for serving
Instructions
1
Preheat oven to 425°F. Spread bread out on small rimmed baking sheet. Coat bread with nonstick spray, then sprinkle with berbere spice. Bake until toasted, tossing halfway through, 5 to 7 minutes.
2
Coat bottom of large saucepan with nonstick spray and heat over medium-low. Add onion, carrots, celery, garlic, ginger, and salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
3
Stir in thyme, turmeric, and nutmeg and cook, stirring constantly, until aromatic, about 30 seconds. Add broth and pumpkin purée and bring to boil. Reduce heat to simmer. Cook, stirring occasionally, until vegetables are very soft, 10 to 15 minutes.
4
Using immersion blender (or working in batches with standard blender and returning batches to pot), purée soup. Divide soup among bowls. Drizzle 1⁄2 tsp coconut cream on top of each bowl. Top with berbere croutons and garnish with chives.
5
Serving size: 1 cup
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