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Pumpkin and Tomato Bisque


Pumpkin and Tomato Bisque recipe













Trans-fat Free, High Fiber


3 tablespoons butter
or margarine
1 each onions
large, chopped
28 ounces tomatoes, canned
whole, with juices
4 cups pumpkin
fresh or canned
1 x sweet red bell peppers
puree as garnish, optional
3 tablespoons vegetable oil
3 cups chicken broth
or 4 cups
1 tablespoon maple syrup
or honey
4 cups butternut squash
puree or canned
1 x salt
to taste


  1. In a 10-inch skillet, melt the butter or heat oil over medium- low.

Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes.

Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.

  1. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree.

Add the pumpkin, and buzz again.

Strain the stock, and add the strained-out onions to the processor.

Buzz again, and, if an extra smooth soup is desired, put through a power strainer.

  1. Add the tomato-pumpkin purée to the stock.

Season with thesalt.

Reheat, and serve very hot, garnished with red pepper purée if desired.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 45043% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 640mg 27%
Total Carbohydrate 21g 21%
Dietary Fiber 10g 39%
Sugars g
Protein 22g
Vitamin A 1230% Vitamin C 105%
Calcium 23% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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