Pumpkin Bisque
![Pumpkin Bisque](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/pumpkin-bisque-Nov14_2685185025.jpg)
Ingredients
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canned pumpkin
- 15 oz
- 425 g
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low sodium chicken broth
- 3 cup
- 710 g
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salt
- 1/4 tsp
- 1 g
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cayenne pepper
- 1/4 tsp
- 1 g
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ground coriander
- 1/2 tsp
- 2 g
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curry powder
- 1 tsp
- 5 g
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garlic (minced)
- 2 clove
- 2 clove
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fresh chives (minced)
- 1/4 cup
- 59 g
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pumpkin seeds
- 1/4 cup
- 59 g
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fat-free half-and-half
- 1 cup
- 237 g
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onion(s) (minced)
- 1
- 1
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olive oil
- 1 tbsp
- 15 g
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black pepper (freshly ground preferred)
- 1/4 tsp
- 1 g
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low-calorie sugar substitute
- 1 tsp
- 5 g
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Directions
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In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft. Add the garlic, curry powder, coriander, cayenne, salt, and pepper and sauté for 1 minute.
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Add the broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.
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Add the pumpkin and simmer for 10 minutes. Using an immersion blender, process the soup until smooth. Or carefully add the hot soup (in batches) to a blender and process until smooth; return the soup to the pot.
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Add the half-and-half and sugar-stevia sweetener and simmer on low for 2 minutes. Ladle into individual serving bowls. Garnish each bowl with generous pinches of pumpkin seeds and chives.
Reviews
Write a Review-
Made as written; delicious! But like most recipes on this site, add salt to taste if you are not on a sodium restriction.