ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Bean and Pumpkin Bisque with Sage Pesto

Hands-on time 25 mins
Total time 25 mins
Yield Serves 8
Start with canned pumpkin (for rich, smooth flavor) and canned white beans (for body), and you end up with a speedy first course that's crowned with a flavor-packed pesto. Make the soup a few days ahead, but do the pesto only shortly before serving so its color stays vibrant.

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh sage, divided
  • 5 garlic cloves, crushed
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 2 1/2 cups unsalted chicken stock (such as Swanson)
  • 1 cup canned cannellini beans, rinsed and drained
  • 1 (15-ounce) can pumpkin puree
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon kosher salt
  • 2 tablespoons cider vinegar
  • 1 cup baby spinach
  • 1 cup basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water

Nutrition Information

  • calories 143
  • fat 7.7 g
  • satfat 2.2 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 6.1 g
  • carbohydrate 13.7 g
  • fiber 3.5 g
  • cholesterol 7 mg
  • iron 1.8 mg
  • sodium 286 mg
  • calcium 104 mg

How to Make It

  1. Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté 4 minutes or until lightly browned. Add pepper and cumin; sauté 1 minute. Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Combine onion mixture, remaining 2 cups stock, beans, and pumpkin in a blender; process until smooth. Return stock mixture to pan. Stir in milk and salt. Bring to a simmer; cook 5 minutes, stirring occasionally. Stir in vinegar.

  2. Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in a mini food processor; process until smooth. Ladle about 2/3 cup bisque into each of 8 bowls; top each serving with 2 teaspoons pesto.