Roasted Pumpkin Bisque
Gluten-Free, Vegetarian
Serves 8–10
- 5 pounds pumpkin, skin removed, and cut into 3/4 inch dice
- 2 yellow onions, chopped
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 6 cups gluten-free chicken or vegetable stock
- 1/2 cup dry white wine
- 1 teaspoon ground cardamom
- optional: 2/3 cups heavy cream or crème fraiche
Preheat oven to 425°F. Toss pumpkin, onions and thyme in olive oil and spread mixture onto one or two large baking sheets. Season with salt and pepper and roast for 20–30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large saucepot. Add stock, wine and cardamom and simmer for 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth and transfer to a clean saucepan and check seasoning. When ready to serve, bring back to simmer. Remove from heat and whisk in cream.
Nutrition Info
Per Serving (14 oz.): 150 calories (70 calories from fat), 8g total fat, 2.5g saturated fat, 1g dietary fiber, 3g protein, 19g carbohydrate, 10mg cholesterol, 610mg sodium
This looks like a yummy treat for thanksgiving
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