White Bean and Pumpkin Bisque with Sage Pesto

I hate that this picture didn’t turn out, because this soup was GOOD! It’s good on its own, but add that pesto? YummO! I thought the pesto was more of a garnish, but it really does add to the flavor. This was very easy to make, and we all loved it. Even the kids!

rating: 9.5

White Bean and Pumpkin Bisque with Sage Pesto
(Cooking Light, Nov. 2013)

serves 8


1 tablespoon butter
1 cup chopped onion
2 tablespoons chopped fresh sage, divided
5 garlic cloves, crushed
1/4 teaspoon ground red pepper (I omitted)
1/4 teaspoon ground cumin
2 1/2 cups unsalted chicken stock (such as Swanson)- I used vegetarian Chicken stock
1 cup canned cannellini beans, rinsed and drained
1 (15-ounce) can pumpkin puree
1 cup 2% reduced-fat milk (I used plain Almond milk)
3/4 teaspoon kosher salt
2 tablespoons cider vinegar
1 cup baby spinach
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons grated fresh Parmesan cheese
2 tablespoons extra-virgin olive oil
2 tablespoons water


1. Melt butter in a large saucepan over medium-high heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté 4 minutes or until lightly browned. Add pepper and cumin; sauté 1 minute. Stir in 1/2 cup stock; cook 1 minute, scraping pan to loosen browned bits. Combine onion mixture, remaining 2 cups stock, beans, and pumpkin in a blender; process until smooth. Return stock mixture to pan. Stir in milk and salt. Bring to a simmer; cook 5 minutes, stirring occasionally. Stir in vinegar.

2. Combine remaining 1 tablespoon sage, spinach, and remaining ingredients in a mini food processor; process until smooth. Ladle about 2/3 cup bisque into each of 8 bowls; top each serving with 2 teaspoons pesto.


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