Fresh ginger adds a delightful kick to this bisque that delivers on richness without the fat of heavy cream. To turn this into an appetizer for the holidays, consider adding a mound of fresh crab meat to the center of each soup.
|Canola oil||1/2 Tablespoon|
|Onion||1 , finely chopped|
|Minced ginger||3/4 Tablespoon|
|Minced garlic||1 Tablespoon|
|Dried thyme||1/2 Teaspoon|
|Ground cinnamon||1/4 Teaspoon|
|Ground black pepper||1/4 Teaspoon|
|All purpose flour||1 Tablespoon|
|Low sodium vegetable broth||14 1/2 Ounce ((1 can))|
|Water||1 Cup (16 tbs)|
|Canned pumpkin puree||30 Ounce ((2 cans))|
|Skim milk||1 Cup (16 tbs)|
|Fat free sour cream||1/4 Cup (4 tbs) ((to serve, optional))|
|Chopped chives||2 Tablespoon ((optional))|
1.In a pot, heat oil and saute onion in it for 6-8 minutes or until soft.
2.Add ginger, thyme, garlic, cinnamon, pepper, salt and stir well.
3.Add flour, vegetable broth, water and stir well.
4.Add pumpkin puree and mix well. Bring to boil and then reduce the heat.
5.Simmer for 10 minutes.
6.Stir in milk and garnish with sour cream and chives before serving.
7.Serve and enjoy!