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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.5
  • Total Fat: 8.0 g
  • Cholesterol: 7.5 mg
  • Sodium: 1,495.4 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Pumpkin Potato Soup calories by ingredient
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Pumpkin Potato Soup

Submitted by: HILLRUNNER

Introduction

This recipe is from the Eat Clean Diet for Men. Bit on the spicy side and very creamy from the potatoes. This recipe is from the Eat Clean Diet for Men. Bit on the spicy side and very creamy from the potatoes.
Number of Servings: 4

Ingredients

    2 T olive oil
    1 cup leeks, whites only, well-washed and thinly sliced
    6 C low sodium chicken broth
    1.5 C fresh pumpkin, peeled and seeded, cut into 1 inch cubes
    2 large Yukon gold potatoes, peeled and quartered
    2 garlic cloves, pressed or minced
    1 T ginger, freshly grated
    1 t fresh thyme, crumbled
    1T curry powder
    1T red pepper flakes
    1/2 t ground corriander
    sea salt

Directions

Add olive oil to a small frying pan and saute leeks until softened. In a large saucepan add the broth, sauteed leeks, potato and pumpkin. Bring to a boil, then reduce heat and cook for 30 minutes and until the potatoes are soft.

Add garlic, ginger, thyme, curry powder, red pepper flakes and coriander. Simmer for another 15 minutes. Using a hand blender, puree soup mixture until uniformly smooth. Add sea salt as desired. Serve hot! Garnish with pumpkin seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user HILLRUNNER.






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