Fool a Carnivore

Extra Can of Pumpkin Purée? Try My Vegan Tomato Pumpkin Bisque!

Date: / By Nancy Olah

tomato-pumpkn-bisque1
tomato-pumpkn-bisque1

If Thanksgiving left you with an extra can of pumpkin purée in your pantry (there were actually four in mine), try this simple Tomato Pumpkin Bisque. It's vegan, low in fat and calories, and so simple to make.  And if you make it with organic pumpkin (try Farmer’s Market Organic Canned Pumpkin) and organic crushed tomatoes (the Muir Glen Fire Roasted Crushed Tomatoes are wonderful), it will be even better. You can also add some quartered or diced cherry or grape tomatoes for a bit of texture. We love it because it literally can be steaming in soup bowls on your table fifteen minutes from the time you first thought about making it!

Tomato Pumpkin Bisque
 
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Recipe type: Soup
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1-2 cloves garlic, pressed
  • 1 15-ounce can pumpkin purée
  • 1 14 or 15-ounce can crushed tomatoes (or Muir Glen Fire Roasted Crushed Tomatoes)
  • 6-10 quartered or diced cherry or grape tomatoes (optional)
  • Vegetable stock
  • Dill weed (optional)
  • 1-2 tablespoons chopped parsley
  • Sea salt
  • Freshly ground pepper
  • 3-4 slices slightly stale whole wheat bread
  • Extra virgin olive oil
Instructions
  1. Heat the olive oil in a medium saucepan. Sauté the onion over low heat for 5-6 minutes while you make the croutons.
  2. To make your croutons, lightly brush both sides of the bread with olive oil, and then cut the bread into cubes. Sauté the bread cubes in a non-stick skillet on the burner next to your saucepan so you can watch both at the same time. (Freshly made croutons smell heavenly, but burned ones smell foul, so be attentive!)
  3. Add the pressed garlic to the sautéed onions and sauté for another 30-60 seconds.
  4. Add the pumpkin purée, the crushed tomatoes, and the optional cherry or grape tomatoes. If the mixture seems a bit thick, thin it with some stock. Simmer gently for as long as it takes your croutons to brown (probably about 5-7 minutes), and season the bisque to taste with sea salt, pepper, and the optional dill. Garnish with the fresh chopped parsley and your lovely homemade croutons.
Notes
©2013 Nancy Olah. All Rights Reserved.