Pumpkin & White Bean Bisque

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Spring has sprung, according to the calendar, but in New England that’s a technicality. Mornings, evenings, and sometimes days are chilly, and a hot bowl of soup is as welcome as it was in the winter. I’ve been meaning to try this recipe for months, and based on the forecast, I didn’t have to rush to get it in ahead of warmer weather.

This soup has the silkiest texture. It’s the only soup I’ve made that I would call a bisque! The combination of pumpkin, pureed beans, and milk is so smooth and feels professionally crafted. I chose to spice it with sage, thyme, and onion powder; cumin or basil would also be interesting. Either way, you can make this soup a bit richer by adding a drizzle of olive oil or a sprinkle of parmesan cheese to each bowl.

INGREDIENTS

  • 1 tsp olive oil
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 cups chicken or vegetable stock
  • 1 15.5-oz can white beans
  • 1 15-oz can pumpkin
  • 3/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 cup parsley leaves, plus more for garnish
  • 3/4 cup 1% milk
  • 1 1/2 tsp rice vinegar
  • 1/4 tsp ground coriander

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DIRECTIONS

  1. Heat the olive oil in a large pot over medium-low heat. Add the sage and thyme and simmer for 2 minutes.
  2. Add the stock, beans, pumpkin, and onion powder. Raise the heat until the soup comes to a bubble, and then put it back to low and simmer for 5 minutes.
  3. Add the salt and parsley. Remove the pot from heat and puree the soup well with an immersion blender. IMG_5417
  4. Return the pot to low heat. Add the milk, vinegar, and coriander; stir and heat through. Serve topped with parsley and more salt to taste.

Serves 4. Active time 20 minutes; total time 30 minutes. Adapted from http://joanne-eatswellwithothers.com/2013/11/pumpkin-and-white-bean-bisque-with-sage-pesto-and-dill-rolls.html

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