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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Bisque

Source: Marilyn Helton.

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

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 2.7 Fat, 0.4 Vegetables, 0.2 Fruits, 0.6 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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Servings

Ingredients

1.0
1 tbsp canola oil 1.0
1 each medium apples 1.0
1 each fresh leeks 4.0
4 cup low sodium vegetable broth 1.0
1 each sweet potatoes 16.0
16 oz canned solid pack pumpkin 0.25
0 1/4 tsp ground thyme 1.0
1 pinch salt and pepper 4.0
4 tsp fresh chives

Directions

In a large, heavy saucepan, heat oil over medium high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes.
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.
Transfer the hot soup to a blender or food processor and purée.
Pour into 6 bowls, garnish each bowl with a teaspoon of the chives, and serve.