Pumpkin-Apple Bisque from Weight Watchers

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Total Time
50mins
Prep
15 mins
Cook
35 mins

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

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
  4. 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.
  5. Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
  6. Remove the saucepan from the heat; let the soup cool for a few minutes. Discard the bay leaf.
  7. Transfer the soup in batches to a blender or food processor and puree.
  8. Return the soup to the saucepan and bring to a simmer.
  9. Garnish with the apple and pumpkin seeds and serve.
Most Helpful

4 5

Very nice soup. The apple - pumpkin combination is great. I love the topping. The thyme really gives this soup a nice fresh taste.