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! 😀