This weeks hostess is Julie at Savvy Eats and she chose Maple Syrup as the Blogger Secret Ingredient! I cheated slightly because since I am diabetic, I chose to use sugar free maple syrup – but if you decide to try this soup, I recommend using real maple syrup if you can!
Biz’s Spicy Pumpkin Bisque
- 4 cups chicken broth (I use chicken soup base)
- 3 cups pumpkin puree (not pumpkin pie mix)
- 1/2 tsp. cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 chipotle pepper in adobo sauce
- 1 cup fat free half and half
Heat chicken broth to almost boiling. Add pumpkin through the chipotle pepper, reduce heat to low and simmer for 20 minutes. Using a stick blender, blend until smooth. Remove from heat and add fat free half and half and stir until incorporated.
Makes 8 one cup servings: 99 calories, 1 fat, 18.5 carbs, 2.6 fiber and 3.5 protein
I love this flavor combination! It’s sweet and savory at the same time, and I love the extra kick the chipotle pepper gives the whole soup. Although, I had my neighbor try it and he wasn’t too enthused! But he’s never had pumpkin soup before, and I think it was a tad spicy for him. Um, Tony and Hannah won’t touch it so its all mine!
Make sure you buy 100% pure pumpkin, and not the pumpkin pie version.
Garnish with salted, toasted pumpkin seeds!
Hope everyone is enjoying their Sunday! See you tonight! 😀