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–+ servings
White Bean Pumpkin Soup Bisque

White Bean and Pumpkin Bisque with Sage Pesto

Adapted from Cooking Light
5 from 1 vote
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Course Soup
Servings 8
Calories 166 kcal

Equipment

Ingredients
  

For White Bean and Pumpkin Soup

  • 1 tablespoon butter
  • 1 cup onion chopped
  • 1 tablespoon sage fresh, chopped
  • 5 cloves garlic crushed
  • 1/4 teaspoon red pepper ground
  • 1/4 teaspoon cumin ground
  • 2.5 cups chicken or vegetable stock, unsalted
  • 1 cup cannellini beans canned, rinsed and drained
  • 15 ounce pumpkin puree
  • 1 cup 2% reduced-fat milk  or milk substitute of choice (vegan option, I like full fat coconut milk or homemade almond milk)
  • 3/4 teaspoon salt
  • 2 tablespoons cider vinegar

For Sage Pesto

  • 1 tablespoon fresh sage
  • 1 cup baby spinach
  • 1 cup basil leaves
  • 2 tablespoons pine nuts toasted
  • 2 tablespoons Parmesan cheese or vegan parmesan, grated fresh
  • 2 tablespoons olive oil
  • 2  tablespoons  water

Instructions
 

For Soup

  • Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; saute 4 minutes or until lightly browned. Add pepper and cumin, saute one minute.
  • Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Combine onion mixture, remaining 2 cups stock, beans, and pumpkin in a blender jar.
  • For Vitamix: Turn machine on and slowly increase speed to Variable 10 or use the soup setting. Blend until smooth, then add milk and salt. Blend for 6-7 minutes or until heavy steam escapes from vented lid.
  • For Blendtec: Run the SOUPS cycle one time. Then add milk and salt and run the SOUPS cycle two more times, until heavy steam escapes from vented lid.
  • For either blender, add vinegar and use Speed 1 for 5 seconds or pulse a few times to quickly combine.
  • At this point you can save the soup for later! If serving immediately, then rinse out your blender jar and carry on with the pesto.

For Pesto

  • Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in your blender jar (use a smaller jar than the 64 oz container if you have one).
  • For Blendtec: Use speed 6, let it run between 15 and 30 seconds. Careful not to over blend! Keep it a bit chunky.
  • For Vitamix: Start on speed 1 and slowly increase to speed 7 and let it run for 30 to 45 seconds. Press the ingredients into the blade with the tamper.

To Serve

  • Ladle about 2/3 cup of bisque into eight bowls; top each serving with 2 tsp pesto.
  • All done! Enjoy!! Please rate this recipe and if you share it, tag us!

Nutrition

Serving: 0.67cupCalories: 166kcalCarbohydrates: 13gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 20mgSodium: 331mgPotassium: 276mgFiber: 3gSugar: 4gVitamin A: 8897IUVitamin C: 6mgCalcium: 108mgIron: 2mg
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