Rating: 3 stars
9 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light November 2013

Gallery

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

143 calories; fat 7.7g; saturated fat 2.2g; mono fat 3.5g; poly fat 1.2g; protein 6.1g; carbohydrates 13.7g; fiber 3.5g; cholesterol 7mg; iron 1.8mg; sodium 286mg; calcium 104mg.
Advertisement
Advertisement