Roasted Pumpkin Bisque

Serves 8 to 10

Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.

Ingredients

5 pounds pumpkin, peeled and cut into 3/4-inch pieces
2 yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Ground black pepper to taste
6 cups gluten-free chicken or vegetable broth
1/2 cup dry white wine
1 teaspoon ground cardamom
2/3 cup heavy cream or crème fraîche (optional)

Method

Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 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.

Nutrition

Per serving: 190 calories (100 from fat), 11g total fat, 4.5g saturated fat, 20mg cholesterol, 660mg sodium, 21g total carbohydrate (2g dietary fiber, 4g sugar), 4g protein

http://wholefoodsmarket.com/recipes/414