Food Geek Friday: Pumpkin and Cannellini Bisque
I first made this soup a couple of weeks ago during North Texas's ice-induced lockdown, or as I've lovingly called it - Icemaggedon. Pre-ice-doom, I bought a BUNCH of junky food I don't normally eat. It was delicious and decadent yet towards the end of Icemageddon Day 3 I was wishing I'd bought more vegetables. I just felt gross. Also during Day 3, I decided to weed through and reorganize my recipes where I happened upon this gem that I'd ripped out of Cooking Light, stuffed in a folder and never saw again. See, it happens to me too.
So I had enough of the recipe list to make a reasonable proximity to this recipe which I promptly did for Icemaggedon Day 4. The following recipe is kinda what I made, but I didn't measure or pay much attention. It was the end of the world anyway!
I loved the end result of this because it was hearty and velvety and satisfying while also being fairly healthy. Much welcomed after gorging on junky food and booze for the most of Icemaggedon 2013. If you make any alterations of your own, let us know in the comments!
Pumpkin and Cannellini Bisque
- 1 tablespoon butter
- handful or so of chopped onion
- couple of cloves of chopped garlic
- large pinch of red pepper flakes
- large pinch ground cumin
- 1/2 can cannellini beans, rinsed and drained
- 1/2 can pumpkin puree
- 1 - 1 1/2 cups stock (I used veggie. Low sodium chicken would work too.)
- 1/2 cup (thereabouts) milk of choice (I used almond)
- salt and pepper to taste
- Melt butter in a pot over medium-high heat. Add onion. Cook for a couple of minutes until almost translucent and then add in garlic and spices. Continue cooking for another couple of minutes until everything is fragrant.
- Stir in stock and pumpkin. Then add beans. Cook until heated through. Then stir in milk.
- Use immersion blender to puree to desired consistency. May also use in blender (taking proper precautions since it's hot and all.)
- Ladle into bowl and enjoy.
I garnished with some chopped bacon. Is also good garnished with some flash fried sage.