Pumpkin Apple Bisque From Weight Watchers Recipes

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APPLE PUMPKIN BISQUE



Apple Pumpkin Bisque image

It's amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can't coax them apart. That's what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in! Courtesy of Mealtime.org

Provided by cannedfood

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter or 1 tablespoon margarine
1 small onion, finely chopped
1 tablespoon finely chopped gingerroot
1 (15 ounce) can 100% pumpkin puree
1 (14 1/2 ounce) can unsweetened applesauce
2 (14 1/2 ounce) cans chicken broth
2 tablespoons honey
1 teaspoon apple cider vinegar
1 cinnamon stick
1 small dried red chili pepper
1 pinch ground nutmeg
salt and white pepper, to taste
1/2 cup sour cream or 1/2 cup fresh cream

Steps:

  • Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.

Nutrition Facts : Calories 114.3, Fat 5, SaturatedFat 2.8, Cholesterol 11.3, Sodium 352.3, Carbohydrate 15.5, Fiber 1, Sugar 11.1, Protein 3.3

PUMPKIN-APPLE BISQUE FROM WEIGHT WATCHERS



Pumpkin-Apple Bisque from Weight Watchers image

Sept./Oct.Magazine, 2004 issue. Nice Thanksgiving option for 2 points per serving. Makes 8 servings.

Provided by Oolala

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 apple, peeled, cored and finely diced
3 tablespoons pumpkin seeds, hulled, unsalted
2 teaspoons unsalted butter, melted
1 teaspoon fresh thyme leave
1 pinch fresh nutmeg
1 tablespoon vegetable oil
1 small onion, finely diced
2 teaspoons garlic, minced
3 cups apple cider, unsweetened
3 cups low sodium chicken broth
3 cups fresh pumpkin, diced
2 baking potatoes, peeled and diced
1 bay leaf
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the apple, pumpkin seeds, butter, thyme and nutmeg in a bowl. Transfer to a baking sheet and bake 20-30 minutes; Transfer to a plate and set aside.
  • Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Add the cider, broth, pumpkin, potatoes, bay leaf, salt and pepper and bring to a boil.
  • Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
  • Remove the saucepan from the heat; let the soup cool for a few minutes. Discard the bay leaf.
  • Transfer the soup in batches to a blender or food processor and puree.
  • Return the soup to the saucepan and bring to a simmer.
  • Garnish with the apple and pumpkin seeds and serve.

Nutrition Facts : Calories 110.2, Fat 4.8, SaturatedFat 1.3, Cholesterol 2.5, Sodium 175.4, Carbohydrate 14.9, Fiber 1.5, Sugar 3.2, Protein 3.9

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