May 17, 2011

Pumpkin Bisque

Forget the fact that Houston temps have hit the mid 90s. I wanted soup. In fact, I heated a bowl of chicken noodle soup up before bed just because I was craving it since our Winter and Spring doesn't last long here. Cold or rainy days aren't in sight. Thankfully, Mr. Sideline Chef prefers to keep the house at artic temperatures and that makes for the perfect climate to have soup.

I've been thinking about this Pumpkin Bisque recipe since I got my hands on my Flat Belly Diet! Cookbook. Why? It's not like there is a photo to entice me to make it but because of the word bisque. Whenever I see a bisque I immediately think back to my single girl days and how I'd run to this uppity restaurant and order their cheese bread with lobster bisque. Creamy. Perfection. Weekly indulgence.

This bisque packs almost half a day's worth of fiber into one serving. We all know fiber is key when following a Flat Belly Diet. No cream or butter in this bisque yet the texture is creamy and rich. Make a batch and enjoy the leftovers for lunches for the week. Don't forget the drizzle of balsamic vinegar for an elegant touch.
Makes 4 Servings (Serving size = 2 cups)

Stars of the Show:
  • 2 tsp olive oil
  • 2 onions, chopped
  • 1 large red bell pepper, chopped
  • 1 potato, peeled and diced
  • 1 tbsp minced garlic
  • 1 tbsp oregano
  • 4 cups reduced sodium vegetable broth
  • 1 can (15 oz) pumpkin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup roasted unsalted pumpkin seeds
  • 2 tsp balsamic vinegar
And Action:

Heat the oil in a large pot over medium-high heat. Add the onions, bell pepper, potato, garlic, and oregano. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the broth, pumpkin, salt, and pepper. Simmer for 10 minutes or until the potato is very tender.

Transfer the soup to a food processor fitted with a metal blade (in batches, if necessary). Process until smooth.

Return the soup to the pot. If necessary, add water to thin to desired consistency. Reheat if needed.

Ladle into 4 bowls and top each with 2 tablespoons of pumpkin seeds. Drizzle lightly with the balsamic vinegar.

Nutritional Information Per Serving:
MUFA: Pumpkin seeds
Calories: 210
Protein: 6 g
Carbohydrates: 36 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 451 mg
Fiber: 10 g

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10 comments:

Brenda said...

Oh yummy! And healthy! We're getting the cold and rainy weather that you don't get. Soup is definitely on the menu still here. Brrrrr!

Pretend Chef said...

Brenda - I just checked our 5 day forecast and was excited when I saw thunderstorms for Friday and Saturday. Definitely going to freeze a few portions for those days.

Lizzy said...

This is the 3rd pumpkin/squash soup I've seen this morning...and they're making me SO hungry! After a weekend over-eating in Chicago, I think I'll go for your flat belly recipe...it looks so wonderful and flavorful...mmmmmm.

Pretend Chef said...

Lizzy - You should try this. It is so flavorful. If you do make it you'll have to let me know how you like it.

Lisa said...

I just love pumpkin recipes. This looks like one fantastic bowl of soup, so creamy.

Pretend Chef said...

Lisa - I knew you'd like this one. I love all of the pumpkin recipes you create.

Courtney said...

Yum! I bet this would be great with sweet potatoes too. Love the fiber intake this recipe gives. Thanks for stopping by my blog :)

Kimberly Peterson said...

Lol when you gotta have soup, you GOTTA have soup!! Looks yummyyy :)

Leanne said...

It's not quite as warm up here as I imagine it is in Texas, but I had soup the other day, too. Sometimes you just need it! This one looks hearty and delicious :)

Pretend Chef said...

Courtney - I love sweet potatoes and bet that would have been an even better substitute for the red potato I used. I am happy to be a FOLLOWER of your blog.

Kimberly - I had to have soup! Haha! I've been enjoying it everyday for lunch too.

Leanne - The weather here has cooled off in the past couple of days. It has been a nice change of pace.

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