This year is flying by!! Even my 18-year-old can’t believe it’s the middle of November already. I think she is realizing that college move-in day is inching closer and closer. Even though it will be a big change, we are all very excited for her. She was accepted into the Honors College at WSU and will be a pre-vet student majoring in animal sciences. School starts in August, so the countdown is on, especially for her 15-year-old brother, who will be moving into her room🙂
Cooking Light had this soup in its latest Thanksgiving issue. It would be a great first course to your Thanksgiving meal, or have it as a great autumnal dinner with some homemade bread. This soup is very easy, since it uses pantry items, has a great texture thanks to the pureed beans and has a small amount of heat thanks to the cumin and cayenne. The pesto puts it over the top, but of course you could omit it. I made it vegetarian with vegetable stock, but the original recipe called for chicken stock.
Pumpkin and White Bean Bisque with Sage Pesto
1 Tbsp. butter
- 1 cup chopped onion
- 2 Tbsp. chopped fresh sage, divided
- 5 garlic cloves, crushed
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cumin
- 2 1/2 cups vegetable broth
- 1 cup canned cannellini beans, rinsed and drained
- 1 (15 ounce) can pumpkin puree
- 1 cup skim milk
- 3/4 tsp. salt
- 2 Tbsp. cider vinegar
- 1 cup baby spinach leaves
- 1 cup basil leaves
- 2 Tbsp. pine nuts, toasted
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. olive oil
- 2 Tbsp. water
Melt butter in a large saucepan over medium-high heat. Add onion, 1 Tbsp. chopped sage, and garlic to pan and sauté 4 minutes or until lightly browned. Add ground red pepper and cumin, sauté one minute. Stir in 1/2 cup vegetable broth and cook one minute, scraping pan to loosen any bits from bottom. Combine onion mixture, 2 cups vegetable broth, beans, and pumpkin in blender and process until smooth. Return to pan. Stir in milk and salt. Bring to a simmer, cook 5 minutes, stirring occasionally. Stir in vinegar.
To make pesto: Combine 1 Tbsp. chopped sage, spinach, basil, pine nuts, Parmesan, olive oil and water in a mini food processor. Process until smooth.
To serve, ladle 2/3 cup soup in a bowl and top with 2 teaspoons pesto. Serves 8.
Recipe from Cooking Light, November 2013.
Using the Weight Watcher Recipe Builder for the soup:
8 servings = 2 Points Plus
for the pesto:
8 servings = 1 Points Plus