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pumpkin and white bean bisque with sage pesto

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.

pumpkinbeansoup2

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

Sage Pesto

  • 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

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Posted by on November 19, 2013 in soups, vegetarian

 

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