Potiron Bisque

Author: Canadian Living

At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show off this velvety purée. Potiron is a French pumpkin with a deep orange flesh; a dense squash, such as butternut, is a good substitute.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 4 cups vegetable stock
  • 1 onion chopped
  • 1 carrots diced
  • 3 cups diced peeled potiron
  • 3 cups diced peeled butternut squashes
  • 1 sweet potato peeled and diced
  • 1/4 orange
  • 2 bay leaves
  • 1 stick cinnamon
  • 1/4 teaspoon salt

Method

In Dutch oven, bring stock, onion, carrot, squash, sweet potato, orange, bay leaves, cinnamon stick and salt to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat; let stand for 1 hour.

Discard orange, bay leaves and cinnamon stick. In batches in blender or food processor, purée soup until smooth; strain if desired. (Make-ahead: Refrigerate in airtight container for up to 3 days; reheat until steaming.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 398 mg
  • Protein 1 g
  • Calories 57.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 13 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 91.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potiron Bisque

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