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.