Spicy Pumpkin Bisque

Wegman’s Nutrition Info: Each serving (1 cup soup, 1/2 tsp pumpkin seed oil, 1 Tbsp pumpkin seeds) contains 150 calories, 17 g carbohydrate, (2 g fiber), 2 g protein, 8 g fat, (4 g saturated fat), 10 mg cholesterol, and 150 mg sodium. Calories: 150

Photo by Stephanie M.

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Tbsp Wegmans Butter, divided

  • 1

    pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix

  • 4

    cloves Food You Feel Good About Peeled Garlic, finely chopped

  • 1

    tsp curry powder

  • 1/2

    tsp cayenne pepper

  • 1/4

    cup Food You Feel Good About Enriched Long Grain White Rice, uncooked

  • 2

    cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock

  • 1

    can (29 oz) Food You Feel Good About Solid Pack Pumpkin

  • 1/4

    cup sugar

  • 1

    pinch mace

  • 1

    pinch cinnamon

  • 3

    cups cantaloupe, 1-inch dice

  • Salt to taste

  • Food You Feel Good About Pumpkin Seed Oil

  • Toasted Pumpkin Seeds (see related recipe)

Directions

You’ll Need: Blender Directions: 1.Melt 2 Tbsp butter in medium stock pot on LOW; add mirepoix. Cook about 15 min, until vegetables are softened. Add garlic, curry powder, and cayenne pepper; cook 2 min. 2.Add rice, stock, and pumpkin puree. Simmer 20-25 min or until rice is fully cooked. 3.Remove pan from heat; add sugar, remaining 4 Tbsp butter, mace, cinnamon, and cantaloupe. 4.Add soup carefully to blender, working in batches. Puree until silky smooth, pouring pureed soup into another pot. Season to taste with salt. Serve in warmed bowls. Drizzle with pumpkin seed oil and sprinkle with toasted pumpkin seeds. Chef Tip(s): For greater convenience, soup can be pureed in stockpot with stick blender.

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