Pumpkin Bisque

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Pumpkin Bisque

 

Source: The American Institute for Cancer Research

 

1 Tbsp canola oil

1 Granny Smith apple, peeled, cored & chopped

1 leek, white part only, finely chopped

4 cups vegetable broth

1 yam or sweet potato, peeled, halved lengthwise

and cut in 1/2-inch slices

1 (16 oz) can puréed pumpkin

1/4 tsp dried thyme leaves

Salt & freshly ground pepper

4 tsp minced chives, for garnish

 

In a large, heavy saucepan, heat oil over medium-high heat.

Sauté the leek and chopped apple until the leek softens,

about 4 minutes.

 

Add the vegetable broth, yam, puréed pumpkin and thyme

leaves. Bring the soup to a boil, reduce heat, and simmer

until the yam and apple are soft when pierced with a knife,

20 to 25 minutes.

 

Transfer the hot soup to a blender or food processor and

purée. Pour it into 6 bowls, Garnish each bowl with a

teaspoon of the chives, and serve.

 

 

Nutritional Information (per one cup serving):

128 Cal; 3 g Total Fat; 24 g Carb; 00 mg Cholesterol;

686 mg Sodium; 4 g Fiber.

 

Dietary Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat

 

From Marilyn: " Cubes of fresh apple, browned in a skillet,

add the perfect contrast to this luscious, dairy-free soup. "