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.
Find this recipe and more in our cookbook, The Diabetes Fast-Fix Slow Cooker Cookbook
15 min prep time
7 hr cook time
6servings
1 cup soup with 1 tbsp yogurt
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Step-By-Step Instructions:
- Coat a 3 1/2- 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 1/2 hours, or on low for 7 hours, or until onions are tender.
- 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.
- Serve topped with 1 tbsp of yogurt.
Nutrition facts
6 Servings
-
Serving Size
1 cup soup with 1 tbsp yogurt
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
400mg
17% -
Total Carbohydrate
23g
8%-
Dietary Fiber
4g
14% -
Total Sugars
8g
-
Dietary Fiber
-
Protein
3g
-
Potassium
410mg
9%
Ingredients
pumpkin puree
1 (15-oz) can
firm medium pear (peeled, cored, and chopped)
1
diced onion
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
packed brown sugar substitute blend, such as Splenda
1 1/2 tbsp
grated fresh ginger
1 tbsp
Plain Nonfat Greek yogurt
6 tbsp