White Bean and Pumpkin Bisque with Sage Pesto

Photo: Diandra602

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.

Yield: Serves 8
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 143
  • Fat: 7.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 6.1g
  • Carbohydrate: 13.7g
  • Fiber: 3.5g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 286mg
  • Calcium: 104mg

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

Preparation

  1. 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. 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.
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