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, tritato
  • 1 Tablespoon finely chopped thyme
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 cucchiaino di sale marino multa
  • Ground black pepper, qb
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 bicchiere di vino bianco secco
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or creme fraiche (opzionale)


Preriscaldate il forno a 425 ° F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 oppure 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 minuti. 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.

Informazioni Nutrizionali

Per porzione: 190 calorie (100 dal grasso), 11g di grassi totali, 4.5g di grassi saturi, 20mg di colesterolo, 660mg di sodio, 21g di carboidrati (2g fibre alimentari, 4g di zucchero), 4proteine ​​g