Best Sweet Corn And Pumpkin Bisque Recipes

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SWEET CURRIED PUMPKIN BISQUE



Sweet Curried Pumpkin Bisque image

Categories     Low Sodium     Pumpkin     Simmer     Boil

Yield serves 5, 3/4 cup per serving

Number Of Ingredients 10

1/2 15-ounce can solid-pack pumpkin (not pie filling)
1 cup fat-free, low-sodium chicken broth
3 tablespoons sugar
1 teaspoon curry powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne (optional)
2 cups fat-free half-and-half
1/4 teaspoon salt
1/4 cup snipped fresh cilantro (optional)

Steps:

  • In a medium saucepan, whisk together the pumpkin and broth until smooth. Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne. Bring to a boil over high heat, about 3 minutes, whisking occasionally. Reduce the heat and simmer, covered, for 3 minutes.
  • Whisk in the half-and-half and salt. Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently. Serve topped with the cilantro.
  • Cook's Tip
  • The cayenne helps heighten the flavors in this soup. The level of heat intensifies as it sits, though, so if you aren't serving the soup right away, stir in the cayenne at serving time.
  • nutrition information
  • (Per Serving)
  • Calories: 112
  • Total Fat: 0.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 224mg
  • Carbohydrates: 24g
  • Fiber: 2g
  • Sugars: 15g
  • Protein: 8g
  • Dietary Exchanges
  • 1 Fat-Free Milk
  • 1/2 Carbohydrate

PUMPKIN BISQUE



Pumpkin Bisque image

Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.

Provided by Tara Parker-Pope

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

Steps:

  • Steam or boil the pumpkin or squash until tender.
  • Sauté onions over medium heat in olive oil until translucent.
  • Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
  • Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams

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