Pumpkin Bisque

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Recipe for Diabetic Friendly Pumpkin Bisque. Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.

Ingredients

  • 1 tablespoon canola oil
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 leek, white part only, finely chopped
  • 4 cups vegetable stock
  • 1 yam or sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices
  • 1 can (16 ounces) pured pumpkin
  • 1/4 teaspoon dried thyme leaves
  • salt and pepper to taste
  • 4 teaspoons minced chives, for garnish

Directions

  1. Transfer the hot soup to a blender or food processor and purée. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
  2. Diabetic Exchanges: 1 Starch/Bread, 1/2 Fruit, 1/2 Fat