Does October have you in the mood for Pumpkin? Try this fantastic, low calorie Pumpkin + Sweet Potato bisque!


  • 2 large sweet potatoes
  • 1 cup of canned pumpkin
  • 3 cups fat free vegetable broth
  • 1 small yellow onion, chopped
  • 2 cups tomato juice
  • 1/2 cup fat free plain Greek yogurt
  • 2 tsp fresh ginger, minced
  • 2 large cloves garlic, minced
  • 1 1/2 tsp ground allspice
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Bake sweet potatoes in oven until fully cooked and soft inside.
  2. Meanwhile, spray a large saucepan with non-fat cooking spray and set over medium-high heat.
  3. Add onion, stirring, until it just begins to brown (2 to 4 minutes).
  4. Add garlic, stirring, for another 2 minutes.
  5. Mix in tomato juice, ginger, allspice and salt & pepper. Bring the heat to a slight boil and cook for 10 minutes.
  6. Meanwhile, peel the sweet potatoes and roughly chop. Place them in a food processor or blender along with broth and pumpkin. Puree until completely smooth.
  7. Add the puree and Greek yogurt to the pot and stir well to combine. Heat until hot. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Entire recipe makes 4 servings
Serving size is about 1 3/4 cups

PER SERVING188 calories; 1 g fat; 20 g carbohydrates; 8 g protein; 5 g fiber



Original recipe can be found here.

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