Pumpkin and White Bean Bisque with Sage Pesto
This rich, hearty soup with it's bright pesto topping comes together in mere minutes and would make for a delicious first course at a holiday meal!
Yield: 4-8 servings
  • 1 tbsp butter
  • 1 shallot, chopped
  • 2 tbsp chopped fresh sage, divided
  • 5 garlic cloves, minced
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cumin
  • 2½ cups vegetable broth
  • 2 cups cooked or canned white beans
  • 14 oz canned pumpkin
  • 1 cup reduced fat milk
  • ¾ tsp salt
  • 2 tbsp cider vinegar
  • 1 cup baby spinach
  • 1 cup basil
  • 2 tbsp pistachios, toasted
  • 2 tbsp parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp water
  1. Melt the butter in a large pot over medium heat. Add the shallot, 1 tbsp sage, and garlic to the pan. Saute for 4 minutes or until lightly browned. Add in the cayenne and cumin and saute for 1 minute more, stirring constantly. Stir in the vegetable broth, stirring to scrape up any browned bits. Stir in the beans and pumpkin. Puree with an immersion blender. Stir in the milk and salt. Simmer for 5 minutes, stirring occasionally, and then stir in the vinegar. Season to taste with salt and pepper.
  2. For the pesto, combine the remaining sage, spinach, basil, pistachios and parmesan cheese in the bowl of a food processor. Pulse until coarsely ground. Add in the water and olive oil. Pulse until smooth. Season to taste with salt. Serve each bowl of soup with a dollop of pesto on top.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/pumpkin-and-white-bean-bisque-with-sage-pesto-and-dill-rolls.html