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Pumpkin Bisque
Source: Marilyn Helton.

This creamy fall soup features sweet potato, pumpkin, apples, and leeks.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 101.1
Total Carbs 18.0 g
Dietary Fiber 5.3 g
Sugars 7.4 g
Total Fat 2.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.7 g
Potassium 102.2 mg
Protein 1.9 g
Sodium 115.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 each  medium apples
1 each  fresh leeks
4 cup  low sodium vegetable broth
1 each  sweet potatoes
16 oz  canned solid pack pumpkin
0 1/4 tsp  ground thyme
1 pinch  salt and pepper
4 tsp  fresh chives
  1. In a large, heavy saucepan, heat oil over medium high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes.
  2. Add the vegetable broth, yam, puréed pumpkin, and thyme leaves. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
  3. Transfer the hot soup to a blender or food processor and purée.
  4. Pour into 6 bowls, garnish each bowl with a teaspoon of the chives, and serve.

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