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, haché
  • 1 Tablespoon finely chopped thyme
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 cuillère à café de sel fin de mer
  • Ground black pepper, à déguster
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 tasse de vin blanc sec
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or creme fraiche (optionnel)


Préchauffer le four à 425 ° F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 ou 2 large baking sheets. Season with salt and pepper and roast for 20 à 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.

Information nutritionnelle

PAR PORTION: 190 calories (100 à partir de matières grasses), 11g lipides, 4.5g de graisses saturées, 20mg de cholestérol, 660mg de sodium, 21g de glucides (2g de fibres alimentaires, 4g de sucre), 4g de protéines