Wednesday, November 17, 2010

Pumpkin-Red Pepper Bisque

As I alluded to in this post, I made Pumpkin-Red Pepper Bisque for J and I for lunch over the weekend.  It was one of several meals we had planned for last week and didn't end up cooking until the weekend.  It is another Flat Belly recipe, originally called Pumpkin Bisque.  However, the red pepper flavor is fairly strong in the soup and as such, deserves a mention in the name of the recipe!

This recipe serves four easily and if served as a first course or alongside a salad or sandwich, could easily feed six.  As a bonus, it has almost half of the daily recommended amount of fiber in one serving!

Forgive the shadow in the picture, we were watching an NFL game in the living room at the time!
Pumpkin-Red Pepper Bisque, adapted from The Flat Belly Diet Cookbook

2 teaspoons olive oil
2 onions, chopped
1 large red bell pepper, chopped
1 potato, peeled and diced
1 tablespoon minced garlic
1 tablespoon oregano
4 cups reduced sodium vegetable broth--as usual, I used chicken broth because it is what I had on hand
1 can (15 ounces) canned pumpkin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped toasted pumpkin seeds--I used almond slivers because it was what I had in the pantry
drizzle of balsamic vinegar, optional but recommended

Kitchen Supplies:
Food processor or blender
Large stock pot
Can opener

Heat the oil in a large pot over medium-high heat.  Add the onions, bell peppers, potato, garlic and oregano.  Stir occasionally for five minutes or until the onion is softened.  Add the broth, canned pumpkin, salt and pepper.  Reduce heat to simmer and cook for ten minutes or until potato is very tender.

Transfer to a food processor or blender.  Note that if you use a small food processor or blender, you will need to do this next step in batches.  Process until smooth.  Return soup to the pot and reheat as necessary.  If you are able to blend the soup in one batch, it shouldn't take much to reheat it.

Ladle into bowls and drizzle each bowl with balsamic vinegar.  Top each with two tablespoons of almonds or pumpkin seeds. 

Calories: 210
Serving size: 2 cups, plus 2 tablespoons of seeds



  1. Thanks for sharing this gorgeous recipe! I just found you through 20sb, love your blog!!

    Becs @ Stiletto Studio

  2. You're welcome! Sorry it took me a few days to respond. We just celebrated Thanksgiving over here in the States and things have been busy! If you make the recipe, be sure to let me know what you think! :)

  3. This sounds yummy! I'm obsessed with red pepper anything, and I really like pumpkin as well. I made a curried soup with pumpkin puree, bananas, and carrots not long ago.

  4. @ Kim: That sounds delicious! I would never have thought to put bananas in soups but I bet it added great texture :)


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