Pumpkin Bisque

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In France, pumpkin has become a chic ingredient in sweet and savory tarts, puddings, gratins and soups. It’s definitely the star of the show in our end-of-the-week recipe. All of the ingredients can be found in your local natural and organic food store. Visit us on Monday for more pumpkin recipes!

Pumpkin Bisque

Makes 6 servings

1 tablespoon canola oil

1 apple (any kind), peeled, cored, seeded and coarsely chopped

1 leek, white part only, finely chopped

4 cups fat-free, reduced-sodium chicken or vegetable broth

1 sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices

1 can (15 oz.) puréed pumpkin (not pumpkin pie filling)

1/4 teaspoon dried thyme leaves

Salt and freshly ground pepper, to taste

4 teaspoons finely minced chives, for garnish

  1. In a large, heavy saucepan, heat oil over medium-high heat. Sauté apple and leek until the leek softens, about 4 minutes.
  2. Add the broth, sweet potato, pumpkin and thyme. Bring the soup to a boil over high heat; then reduce the heat and simmer uncovered until the yam and apple are soft when pierced with a knife, about 20 to 25 minutes.
  3. Transfer soup to a blender or food processor and purée. Add salt and pepper to taste. Divide among 6 bowls. Garnish with the chives and serve.

Recipe and photo courtesy of the American Institute for Cancer Research

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