Pumpkin-apple Bisque From Weight Watchers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 apple, peeled, cored and finely diced
• 3 tablespoons pumpkin seeds, hulled, unsalted
• 2 teaspoons unsalted butter, melted
• 1 teaspoon fresh thyme leave
• 1 pinch fresh nutmeg
• 1 tablespoon vegetable oil
• 1 small onion, finely diced
• 2 teaspoons garlic, minced
• 3 cups apple cider, unsweetened
• 3 cups low sodium chicken broth
• 3 cups fresh pumpkin, diced
• 2 baking potatoes, peeled and diced
• 1 bay leaf
• 1/2 teaspoon salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 350 degrees.
• 2 combine the apple, pumpkin seeds, butter, thyme and nutmeg in a bowl. transfer to a baking sheet and bake 20-30 minutes; transfer to a plate and set aside.
• 3 heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
• 4 add the garlic and cook until fragrant, about 30 seconds. add the cider, broth, pumpkin, potatoes, bay leaf, salt and pepper and bring to a boil.
• 5 reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
• 6 remove the saucepan from the heat; let the soup cool for a few minutes. discard the bay leaf.
• 7 transfer the soup in batches to a blender or food processor and puree.
• 8 return the soup to the saucepan and bring to a simmer.
• 9 garnish with the apple and pumpkin seeds and serve.