Name: Pumpkin Parsnip Bisque with Hazelnut Toasts
Prep time: 45 min
Cook time: 20 min
Total time: 73 min
Ingredients: 1 tablespoon butter; 2 medium leeks, halved lengthwise, rinsed and sliced crosswise (white and light green parts only) (2/3 cup); 1 medium stalk celery, chopped; ½ teaspoon salt; ⅛ teaspoon crushed red pepper; 4 medium parsnips, peeled and cut into 1-inch pieces (3 cups); 1 large russet potato, peeled and cut into 2-inch chunks; 4 ½ cups chicken stock or broth; 1 15 ounce can pumpkin; ¼ teaspoon ground allspice; 3 tablespoons butter, softened; ¼ cup toasted hazelnuts or walnuts, finley chopped; 16 baguette-style French bread slices, toasted; ⅓ cup sour cream; 1 tablespoon lemon juice

Directions

Step 1

In a large saucepan heat 1 tablespoon butter over medium-high heat until bubbling. Add leeks, celery, salt, and crushed red pepper; cook and stir for 4 minutes until vegetables start to soften.

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Step 2

Add parsnips, potato and chicken stock. Bring to boiling; reduce heat. Cover and cook for 20 to 30 minutes or until very tender, stirring occasionally. Stir in pumpkin and allspice. Remove from heat and let cool for 5 to 10 minutes.
Step 3

Meanwhile, in a small bowl combine softened butter and hazelnuts. Spread toasts with butter mixture and arrange on a baking sheet*.
Step 4

Place parsnip mixture, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth; return to saucepan. Add additional chicken stock, if necessary, to reach desired consistency**.
Step 5

When ready to serve, place toasts in a 300°F oven for 3 to 5 minutes or until warm and butter is melted. Stir sour cream and lemon juice into soup and heat through. Serve with toasts.

*

Toasts can be made ahead and held at room temperature for 1 to 2 hours.

**

Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.

Nutrition Facts

Per Serving:

208 calories; fat 10g; cholesterol 19mg; saturated fat 5g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 4g; vitamin a 8653.5IU; vitamin c 14.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 49mcg; sodium 562mg; potassium 443mg; calcium 56mg; iron 1.5mg.

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Ingredients

Directions

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Nutrition Facts

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Ingredients

Directions

*

**

Nutrition Facts