Tag Archives: low points plus soup

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.


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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spicy tortilla shrimp soup

I love soup!  It’s comforting, comes together quickly, and fits easily into my Weight Watcher’s plan.

This recipe came from a recent Cooking Light magazine.  It caught my eye because it listed hominy as an ingredient.  There are very few ingredients that I have never cooked with, but hominy is one of them, and honestly, I had no idea what it actually was.  Turns out it is just corn without the germ.  Not scary at all. You can find it in the canned vegetable aisle.

The soup was an instant hit and I’ve already made it three times, which is quite a lot considering I love variety!

Spicy Tortilla Shrimp Soup Read the rest of this entry »

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Posted by on July 16, 2011 in points plus, soups, vegetarian


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