Gluten Free Recipe: Roasted Pumpkin Bisque

Ingredients:

5 pounds pumpkin, peeled and cut into 3/4-inch pieces

2 yellow onions, chopped

1 tablespoon finely chopped thyme

3 tablespoons extra virgin olive oil

Salt and pepper to taste

6 cups gluten-free chicken or vegetable broth

1/2 cup dry white wine

1 teaspoon ground cardamom

2/3 cup heavy cream or crème fraîche (optional)

Preparation: 

Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth, then transfer to a clean pot and check seasoning. When ready to serve, bring back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls and serve.

Serves 8 to 10

Adopted from Whole Foods.