Pumpkin-ginger bisque
2
2
2
SmartPoints® value per serving
Total Time
1 hr 12 min
Prep
25 min
Cook
42 min
Serves
6
Difficulty
Easy
For this savory soup recipe, try to seek out sugar pumpkins. Sometimes called pie pumpkins, they are smaller than the jack-o-lantern carving variety and much better for cooking. The flesh is smoother and has a more pronounced pumpkin flavor. The soup comes together in one pot and features onions, garlic, ginger, fresh apples, and sour cream, and is topped with pumpkin seeds just before serving. If you have an immersion blender, feel free to use it here, as you can avoid transporting hot liquid to your blender in batches and just blend the soup right in the pot. Pumpkin and apples may evoke the fall, but you may find yourself making this delicious soup all year-round.
Ingredients
Olive oil
1 tsp
Uncooked onion(s)
1 medium, chopped
Garlic clove(s)
2 medium clove(s), minced
Ginger root
1 Tbsp, peeled and grated fresh
Fat free reduced sodium vegetable broth
4 cup(s)
Uncooked pumpkin
3 pound(s), sugar variety, peeled, seeded, and cut into 1-inch chunks (6 cups)
Fresh apple(s)
1 large, peeled, cored, cut into 1/2-inch pieces
Table salt
¾ tsp
Black pepper
¼ tsp
Light sour cream
¼ cup(s)
Roasted pumpkin seed kernels
3 Tbsp