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Gingered Pumpkin Bisque
15 min prep time
7 hr cook time
6servings
Recipe by
Nancy S. Hughes
Source
The Diabetes Fast-Fix Slow-Cooker Cookbook
Photo by
Thigpen Photography
How to Make Gingered Pumpkin Bisque
This sweet and savory soup combines pumpkin, pear, and fresh ginger into a creamy soup that will warm you up on a chilly fall day. You can toss everything in a slow-cooker and let it cook all day, so dinner is ready when you come home from work. Pair this dish with an Arugula, Pear, Walnut, & Pecorino Salad for a fall-themed soup-and-salad combo or Tarragon Herbed Chicken and Mushrooms for something heartier.
15 min prep time
7 hr cook time
6servings
1 cup soup with 1 tbsp yogurt
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Step-By-Step Instructions:
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Coat a 3 ½ - to 4-quart slow cooker with cooking spray. Add the pumpkin, pears, onions, broth, cumin, nutmeg, salt, and cayenne to the slow cooker. Cover and cook on high for 3 ½ hours, or on low for 7 hours, or until onions are tender.
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Working in 1-cup batches, purée the pumpkin mixture in a blender, being sure to secure the lid tightly while blending. Return the mixture to the slow cooker, stir in the remaining ingredients, except the yogurt. Cover and cook on high for 30 more minutes.
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Serve topped with 1 tbsp of yogurt.
Nutrition facts
6 Servings
-
Serving Size
1 cup soup with 1 tbsp yogurt
- Amount per serving Calories 180
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 290mg 13%
-
Total Carbohydrate
27g
10%
- Dietary Fiber 3g 11%
- Total Sugars 12g
- Added Sugars 2g 4%
- Protein 5g
- Potassium 440mg 9%
Ingredients
pumpkin puree
1 (15-oz) can
firm pear (peeled, cored, and chopped)
1 med
onion(s) (diced)
1 1/2 cup
low sodium chicken or vegetable broth
1 (14.5-oz) can
ground cumin
1/2 tsp
ground nutmeg
1/4 tsp
salt
1/4 tsp
cayenne pepper
1/8 tsp
fat-free half-and-half
2 cup
trans-fat-free margarine
1/4 cup
low-calorie brown sugar substitute
1 1/2 tbsp
fresh ginger (grated)
1 tbsp
Plain Nonfat Greek yogurt
6 tbsp
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