Pumpkin and Tomato Bisque (Dairy-Free)
Recipe: #11064
November 08, 2013
Categories: Fresh Tomatoes, Comfort Food, Dinner, Soups and Stews, Fruit, Tomato, Vegetables, Pumpkin, Budget-Friendly, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, New Years, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Blender, Food Processor, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch more
"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
Ingredients
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 by Step Method
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.
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