Pumpkin and Tomato Bisque
by Betty Douglass
Pumpkin and tomatoes are combined to make a light bisque. A delightful soup to serve as a first course for the holidays. Look for all the ingredients at Bennett’s Creek Farm Market & Deli.
- 2 Tbs. butter
- 1/3 cup finely chopped red bell pepper
- 2 or 3 green onions, finely chopped, including green tops
- 1 tsp. dried, crumbled basil
- 1 (15-ounce) can plum tomatoes
- 1 (16-ounce) can pumpkin
- 2 cups chicken broth
- 1 cup plain yogurt or sour cream
- 2 Tbs. chopped parsley
Heat the butter in a Dutch oven or other large heavy saucepan. Add the bell pepper, green onions and basil and cook over medium-high heat, stirring frequently, until the vegetables are softened, about 5 minutes. Stir in the undrained tomatoes, breaking them up with the side of a spoon. Add pumpkin and chicken broth, stirring until well mixed. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. (May be made ahead up to this point and reheated before proceeding.) Remove the pan from the heat and rapidly stir in the yogurt until well blended. Do not boil the soup after the yogurt is added or it will curdle. Ladle into shallow soup bowls and sprinkle with the parsley.
Makes 6 to 8 servings.