White Bean & Pumpkin Bisque

This was also something new – I thought I’d try something pumpkin-y for one of the appetizers. And just to be different, I served it in miniature cups, so it was a lot of fun! And the leftovers (served as regular-sized bowls of soup) were perfect for a chilly day!

White bean & pumpkin bisque - done

White Bean & Pumpkin Bisque
Adapted from Cooking Light, Nov 2013
Serves 8

1 tablespoon butter
1 cup chopped onion
2 tablespoons chopped fresh sage, divided
5 garlic cloves, crushed
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
2 1/2 cups low sodium vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can pumpkin puree
1 cup 1% reduced-fat milk
3/4 teaspoon kosher salt
2 tablespoons cider vinegar
1 cup baby spinach
1 cup basil leaves
2 tablespoons grated fresh Parmesan cheese
2 tablespoons extra-virgin olive oil
2 tablespoons water

1. Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté 4 minutes or until lightly browned. Add pepper and cumin; sauté 1 minute. Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Add remaining 2 cups stock, beans, pumpkin, milk, and salt.
White bean pumpkin bisque - cooking

Puree with immersion blender; process until smooth. Bring to a simmer; cook 5 minutes, stirring occasionally. Stir in vinegar.
White bean pumpkin bisque - pureed

2. Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in a mini food processor; process until smooth. Ladle about 2/3 cup bisque into each of 8 bowls; top each serving with 2 teaspoons pesto.

Nutritional info:
Calories: 141.6
Total Fat: 5.6 g
Cholesterol: 6.3 mg
Sodium: 320.7 mg
Total Carbs: 18.9 g
Dietary Fiber: 5.2 g
Protein: 6.1 g


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