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, picado
  • 1 Tablespoon finely chopped thyme
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 cucharadita de sal marina fina
  • Ground black pepper, al gusto
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 taza de vino blanco seco
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or creme fraiche (opcional)


Precaliente el horno a 425 ° F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 o 2 large baking sheets. Season with salt and pepper and roast for 20 a 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 acta. 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.

Información Nutricional

POR SERVICIO: 190 calorías (100 de la grasa), 11g grasa total, 4.5g de grasa saturada, 20mg de colesterol, 660mg de sodio, 21g de hidratos de carbono (2g de fibra dietética, 4g de azúcar), 4g de proteínas