Pumpkin Bisque
1 tablespoon olive oil
1 cup diced yellow onions
1/4 cup chopped celery
1 teaspoon chopped garlic
pinch nutmeg
1/4 teaspoon cinnamon
pinch allspice
1 1/4 cups canned pumpkin
2 cups water
1/2 cup apple juice
1/2 cup whole milk
2 tablespoons maple syrup
1/4 teaspoon salt
pinch ground black pepper
1. In a large saucepan combine olive oil, onions, celery and garlic. Cook over medium heat, stirring occasionally, until onions are translucent.
2. Add nutmeg, cinnamon and allspice and stir for one minute.
3. Add pumpkin and water and bring to a boil, reduce heat to simmer and cook for 45 minutes.
4. Add apple juice, milk, maple syrup, salt and pepper. Heat through, but do not bring to a boil.
5. Cool slightly, transfer mixture to a blender container and puree until smooth.
6. Pour soup into a saucepan and warm over medium heat before serving.
Makes 6 (3/4-cup) servings, each containing approximately:
95 calories
14 gm. carbohydrate
2 gm. fat
3 mg. cholesterol
2 gm. protein
80 mg. sodium
2 gm. fiber