Nothing says Fall like Pumpkin. Enjoy a Roasted Pumpkin Bisque from our friends at Whole Foods


  • 5 pounds pumpkin, geschält und in Schnitt 3/4 inch pieces
  • 2 yellow onions, gehackt
  • 1 Tablespoon finely chopped thyme
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 Teelöffel feines Meersalz
  • Gemahlener schwarzer Pfeffer, zu schmecken
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 Tasse trockener Weißwein
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or creme fraiche (wahlfrei)


Ofen vorheizen auf 425 ° F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 oder 2 large baking sheets. Season with salt and pepper and roast for 20 zu 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 Minuten. Carefully working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls and serve.


Pro Portion: 190 Kalorien (100 aus Fett), 11g Fett insgesamt, 4.5g gesättigte Fettsäuren, 20mg Cholesterin, 660mg Natrium, 21g Kohlenhydrate (2g Ballaststoffe, 4g Zucker), 4g Eiweiß