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
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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