Pumpkin Bisque - Prevention

By sstitt

This elegant soup packs almost half a day's worth of fiber into 1 serving

Nutritional Info Per Serving: 210 cal, 6 g pro, 36 g carb, 10 g fiber, 5 g fat, 1 g sat fat, 0 mg chol, 451 mg sodium


Flat Belly Bonus
For a slimming snack, mix 1/4 c leftover canned pumpkin with 1/4 c low-fat Greek-style yogurt, 1 tsp maple syrup, and ground cinnamon to taste. Top with 2 Tbsp chopped nuts (MUFA)

Ingredients

• 2 teaspoons olive oil (MUFA)
• 2 onions, chopped
• 1 large red bell pepper
• , chopped
• 1 potato, peeled and diced
• 1 tablespoon minced garlic
• 1 tablespoon oregano
• 4 cups reduced-sodium vegetable broth
• 1 can (15 ounces) pumpkin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped roasted unsalted pumpkin seeds
• 2 teaspoons balsamic vinegar

Preparation

Step 1

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, bell pepper, potato, garlic, and oregano. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the broth, pumpkin, salt, and pepper. Simmer for 10 minutes or until the potato is very tender.

2. Transfer the soup to a food processor fitted with a metal blade or a blender (in batches, if necessary). Process until smooth.

3. Return the soup to the pot. If necessary, add water to thin to desired consistency. Reheat if needed.

4. Ladle into 4 bowls and top each with 2 tablespoons of pumpkin seeds. Drizzle lightly with the balsamic vinegar.