Pumpkin Bisque
This pumpkin bisque screams fall! It is rich and feels indulgent but it's only 125 calories per serving.
Equipment
- air fryer
Ingredients
- 3 cups pumpkin cooked (canned or fresh)
- 2 cups butternut squash cooked
- 4 cups chicken broth
- 4 tbsp cream cheese whipped
- 1 tsp crushed red pepper
- 1 tsp paprika
- 1 tbsp garlic minced
- 1/2 cup unsweetened almond milk
Instructions
- If using fresh pumpkin and butternut squash, air fry for 25 minutes, or until fork tender, at 360 degrees.
- Heat stock pot over medium heat. Add 1/2 cup of the broth and garlic. Cook for 5 minutes. Add remaining ingredients and cook for 10 minutes.
- Using a stick blender, blend the soup. Top with toasted pumpkin seeds.
Notes
You can used canned pumpkin in place of the fresh pumpkin. I got about 3 cups of cooked pumpkin from my small sugar pumpkin.
You can also buy precut butternut squash. Just microwave on fresh vegetable. My fresh butternut squash yielded two cups.