Pumpkin Bisque

Pumpkin Bisque (no creamer added)
Serves 8 to 10

  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, chopped
  • 1/2 cup dry white wine
  • 4 to 5 cups mashed cooked pumpkin, pureed*
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 6 cups vegetable broth, or water & bouillon
  • 1 teaspoon ground cardamom, or 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon
  • 2/3 cup unflavored unsweetened nondairy creamer, optional

Heat oil in a large saucepan on medium and sauté onion until translucent, 5 minutes. Add wine and simmer 2 minutes. Add pumpkin puree (*or add mashed cooked pumpkin and puree in saucepan using immersion blender). Add thyme, salt, pepper, broth, wine and cardamom (or nutmeg and cinnamon), bring to a boil, then simmer 10 minutes. If preparing in advance, turn off heat and let sit. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream/creamer if using.

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