Anna Harouvis is the owner of 'Good To Go Cafe' located in downtown Cleveland in the IMG building. She is passionate about incorporating healthy, raw and delicious foods into your diet. Anna shared her recipe for Gluten Free Pumpkin Bisque Soup with Fox 8's Kristi Capel.
Click here to learn more about Anna Harouvis and her juice line 'Anna In The Raw'.
Anna's Gluten Free Pumpkin Bisque
Serves 8 people
5 pounds of pumpkin peeled and cut into 3/4 inch pieces
2 yellow onions chopped
1 tablespoon finely chopped thyme
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Ground black 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)
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. Carefully working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls and serve.
Per serving: 190 calories (100 from fat), 11g total fat, 4.5g saturated fat, 20mg cholesterol, 660mg sodium, 21g total carbohydrate (2g dietary fiber, 4g sugar), 4g protein