Sept./Oct.Magazine, 2004 issue. Nice Thanksgiving option for 2 points per serving. Makes 8 servings.
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 350 degrees.
- 2Combine 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.
- 3Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
- 4Add 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.
- 5Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
- 6Remove the saucepan from the heat; let the soup cool for a few minutes. Discard the bay leaf.
- 7Transfer the soup in batches to a blender or food processor and puree.
- 8Return the soup to the saucepan and bring to a simmer.
- 9Garnish with the apple and pumpkin seeds and serve.
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Nutritional Facts for Pumpkin-Apple Bisque from Weight Watchers
Serving Size: 1 (296 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 110.1
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.3 g
- Cholesterol 2.5 mg
- Sodium 175.4 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 1.5 g
- Sugars 3.2 g
- Protein 3.8 g