Pumpkin-Apple Bisque from Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Sept./Oct.Magazine, 2004 issue. Nice Thanksgiving option for 2 points per serving. Makes 8 servings. Ingredients:
1 apple, peeled, cored and finely diced |
3 tablespoons pumpkin seeds, hulled, unsalted |
2 teaspoons unsalted butter, melted |
1 teaspoon fresh thyme leave |
1 pinch fresh nutmeg |
1 tablespoon vegetable oil |
1 small onion, finely diced |
2 teaspoons garlic, minced |
3 cups apple cider, unsweetened |
3 cups low sodium chicken broth |
3 cups fresh pumpkin, diced |
2 baking potatoes, peeled and diced |
1 bay leaf |
1/2 teaspoon salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine the apple, pumpkin seeds, butter, thyme and nutmeg in a bowl. Transfer to a baking sheet and bake 20-30 minutes; Transfer to a plate and set aside.
3. Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds. Add the cider, broth, pumpkin, potatoes, bay leaf, salt and pepper and bring to a boil.
5. Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
6. Remove the saucepan from the heat; let the soup cool for a few minutes. Discard the bay leaf.
7. Transfer the soup in batches to a blender or food processor and puree.
8. Return the soup to the saucepan and bring to a simmer.
9. Garnish with the apple and pumpkin seeds and serve.
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