Roasted Carrot And Pumpkin Bisque

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* Exported from MasterCook *

 

Roasted Carrot And Pumpkin Bisque

 

Recipe By : Desperation Dinners column, Beverly Mills with Alicia Ross

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Winter Roasted Carrots

(see separate recipe)

29 ounces canned fat-free broth -- divided

15 ounces canned pure pumpkin -- (see Note)

1 bay leaf

1/2 teaspoon bottled minced ginger -- (see Note)

1/4 teaspoon pumpkin pie spice or more to taste -- (see Note)

1/8 teaspoon ground cumin

1 pinch cayenne pepper

1/2 cup low-fat milk

 

Serves 4.

 

Note: Use pure pumpkin, not pumpkin pie filling, which is

seasoned. Bottled minced ginger is found in the produce

department. Sometimes it's called bottled chopped ginger. You can

substitute fresh ginger. We like just a pinch more than the 1/4 teaspoon

pumpkin pie spice, but season to taste.

 

Pour the carrot mixture (cold is fine) into a blender or food

processor. Add 1 can of the chicken broth, and blend at high speed until

the vegetables are pureed, scraping down the sides as needed. The mixture

will have small lumps.

 

Pour the remaining can of chicken broth into a 4 1/2-quart Dutch oven or

soup pot and place it over high heat. Pour the carrot mixture and the

pumpkin into the soup pot. Stir the mixture until it comes to the boil

around the edges, then reduce the heat to low.

 

Add the bay leaf and stir. Add the ginger, pumpkin pie spice, cumin,

cayenne pepper and milk. Stir until well-blended. Remove from the heat

and serve at once.

 

Nutrition information per serving: Calories 111, Carbohydrates 19 g,

Protein 4 g, Fat 3 g, including sat. fat 1 g, Cholesterol 1 mg, Sodium 689

mg, Calcium 0 mg, Dietary fiber 5 g.

 

startribune.com Published Thursday, January 18, 2001

 

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