Pumpkin Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp. canola oil1 medium yellow onion, diced1 cup sliced celery4 cloves garlic, minced2 tsp. minced fresh ginger root1 jalapeño or other hot chili pepper, seeded and minced2 large tomatoes, diced2-3 tsp. curry powder1½ tsp. ground cumin1 tsp. salt½ tsp. black pepper¼ tsp. ground cloves4 cups peeled, diced West Indian pumpkin or other winter squash (I’ve used acorn squash, butternut squash and regular pumpkin.)5 cups water
In a large saucepan, heat the oil over medium heat. Add the onion, celery, garlic, ginger, and jalapeño and cook, stirring, for five minutes. Add the tomatoes and cook, stirring, for 2 to 3 minutes. Stir in the curry powder, cumin, salt, pepper and cloves and cook, stirring, for 1 minute over low heat. Add the pumpkin or squash and water and bring to a simmer over high heat. Reduce the heat to medium-low and cook until the pumpkin is tender, about 35 minutes, stirring occasionally.
Transfer the soup to a food processor fitted with a steel blade (or a blender) and process until smooth, about 5 seconds.
Number of Servings: 6
Recipe submitted by SparkPeople user BONNEFEMME.
Transfer the soup to a food processor fitted with a steel blade (or a blender) and process until smooth, about 5 seconds.
Number of Servings: 6
Recipe submitted by SparkPeople user BONNEFEMME.
Nutritional Info Amount Per Serving
- Calories: 114.8
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 419.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 7.2 g
- Protein: 3.3 g
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