Pumpkin-Ginger Bisque
- Total Time
- 1:12
- Prep
- 0:25
- Cook
- 0:42
- Serves
- 6
- Difficulty
- Easy
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olive oil1 tsp
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uncooked onion(s)1 medium, chopped
-
garlic clove(s)2 medium clove(s), minced
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ginger root1 Tbsp, peeled and grated fresh
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fat free reduced sodium vegetable broth4 cup(s)
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uncooked pumpkin3 pound(s), sugar variety, peeled, seeded, and cut into 1-inch chunks (6 cups)
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fresh apple(s)1 large, peeled, cored, cut into 1/2-inch pieces
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table salt¾ tsp
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black pepper¼ tsp
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light sour cream¼ cup(s)
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roasted pumpkin seed kernels3 Tbsp
- Heat oil in large Dutch oven over medium-high heat. Add onion and cook, covered, stirring occasionally, until golden, about 5 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
- Add broth, pumpkin, apple, salt, and pepper to Dutch oven and bring to boil. Reduce heat and simmer, partially covered, until pumpkin is very tender, about 30 minutes.
- Remove saucepan from heat and let soup cool 5 minutes. Puree soup in blender in batches.
- Return soup to Dutch oven. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Remove from heat and whisk in sour cream. Serve sprinkled with pumpkin seeds.
- Per serving: 1 cup soup and 1/2 tablespoon pumpkin seeds