Pumpkin bisque
3
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 flavorful soup is all you need.
Ingredients
Cooking spray
8 spray(s)
Bread
2 slice(s)
Berbere spice
2 tsp
Uncooked onion
1 cup(s), chopped
Carrots
1 cup(s)
Celery
½ cup(s), chopped
Garlic clove
3 clove(s)
Minced ginger
1 Tbsp
Kosher salt
1 tsp
Dried thyme
¼ tsp
Ground turmeric
¼ tsp
Ground nutmeg
¼ tsp
Low sodium vegetable broth
2 cup(s)
Canned pumpkin puree
15 oz
Coconut cream
2 tsp
Chives
2 Tbsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.