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


  • 5 pounds pumpkin, peeled and cut into 3/4 inch pieces
  • 2 yellow onions, chopped
  • 1 Tablespoon finely chopped thyme
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or creme fraiche (optional)


Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 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 minutes. 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.

Nutritional Info

PER SERVING: 190 calories (100 from fat), 11g total fat, 4.5g saturated fat, 20mg cholesterol, 660mg sodium, 21g carbohydrate (2g dietary fiber, 4g sugar), 4g protein