Recipe(tried): Pumpkin Bisque

Kathy - This is a recipe for pumpkin bisque. I originally had it at a restaurant in Seattle called Rattler's. I liked it so much, I asked for the recipe. It's a good thing I asked, because shortly thereafter, they took it off the menu, and they closed a couple of years after that. BUT - don't let that deter you from trying this soup. They didn't give me the recipe, but they did tell me some of the ingredients, and I took it from there. I've come up with a fairly close version of it. And, since you use fat-free sour cream instead of cream or whole milk, it's not too bad for you. Happy cooking!

Pumpkin Bisque

1 15-oz. can pumpkin
3 c. chicken broth
1/2 c. onion, chopped
2 cloves garlic, minced
1 t. cumin
1/2 t. salt
1/4 t. black pepper
1/4 c. cayenne pepper
1 T. butter
1 chipotle pepper, finely chopped
3/4 c. fat-free sour cream

In a large pot, mix together pumpkin, broth, onion, garlic, cumin, salt, pepper, and cayenne. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 25 minutes.

Stir in butter and chipotle pepper, simmer 1-2 minutes longer, stirring constantly.

Stir in sour cream, keep on low heat for 2-3 minutes more.

I usually garnish each bowl with a dollop of sour cream and serve with warm flour tortillas. Serves 4.

Note: If you're looking to use fresh pumpkin, you can. Instead of using canned pumpkin, you can bake or boil fresh pumpkin until it's soft and tender, then puree it in a blender.