Creamy Pumpkin-Apple Bisque

Curl up by the fire and enjoy the taste of fall with this decadent soup.

1 tablespoon canola oil
1 cup diced onions
1/2 medium Gala apple, peeled and chopped
1 can (14 ounces) reduced-sodium chicken broth
1/2 of 15-ounce can solid pumpkin
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups fat-free half and half
1/4 cup fat-free sour cream

1. Heat canola oil in a large saucepan over medium-high heat. Add onions and apple; cook 5 minutes or until onions begin to brown.

2. Place onion mixture in a blender with 1 cup broth. Secure lid, and puree until smooth. Return onion mixture to saucepan; add remaining ingredients, except half and half and sour cream. Bring to boil over high heat, reduce heat, cover tightly, and simmer 15 minutes.

3. Remove from heat and gradually add half and half while stirring. To serve, spoon equal amounts of soup into four shallow bowls and top with dollops of sour cream.

Yield: 4 servings. Serving size: 1 cup.

Flavorful tip: Adding the apple while browning the onion brings out the sugars of the apple and richly browns the onions quickly.

Recipe developed by Nancy Hughes for The Heart-Smart Diabetes Kitchen