Pumpkin Bisque

Skinnier_Me · September 2007

1 T canola oil
1 Granny Smith apple, peeled, cored & chopped
1 leek, white part only, finely chopped
4 C vegetable stock
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 & pepper to taste
4 tsp. minced chives, for garnish

Makes 6 Servings

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.

Per Serving:
128 Cal
3gm Fat
24gm Carb
00mg Chol
686mg Sodium
4gm Fiber

Skinnier_Me · September 2007

1 T canola oil
1 Granny Smith apple, peeled, cored & chopped
1 leek, white part only, finely chopped
4 C vegetable stock
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 & pepper to taste
4 tsp. minced chives, for garnish

Makes 6 Servings

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.

Per Serving:
128 Cal
3gm Fat
24gm Carb
00mg Chol
686mg Sodium
4gm Fiber