Pumpkin and Tomato Bisque (Dairy-Free)

8
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"No milk in this creamy soup. To make it vegetarian, use vegie broth. Freezes well, so can be made ahead of time during the holidays. This can also be garnished with a red pepper puree drizzled onto each serving."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (196 g)
  • Calories 118.1
  • Total Fat - 7.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 25.5 mg
  • Sodium - 13.9 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 7.2 g
  • Protein - 3.5 g
  • Calcium - 27.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.1 mg

Step 1

In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.

Step 2

Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.

Step 3

Add the puree back to the stock. Season with salt and reheat until hot.

Step 4

Serve.

Tips & Variations


No special items needed.

Related

dienia b

this is an awesome soup easy pantry dish warm and really good tasting made for billboard tag make this one i didnt smooth mine out it was just me eating still ok

review by:
(17 Jan 2015)