SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 71.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.0 g

View full nutritional breakdown of Pumpkin Puree Soup calories by ingredient
Report Inappropriate Recipe

Pumpkin Puree Soup

Submitted by: SMBRYCE1

Introduction

Slightly spicy, pumpkin soup. I had some organic french onion soup in the fridge but wanted pumpkin soup and didn't have chicken broth so gave this a shot. It turned out good. I think next time I'll use twice the sage and 1/2 the curry powder because I love sage. The perfect way to use up those leftover pumpkins after Halloween when you're feeling like something autumnal. Slightly spicy, pumpkin soup. I had some organic french onion soup in the fridge but wanted pumpkin soup and didn't have chicken broth so gave this a shot. It turned out good. I think next time I'll use twice the sage and 1/2 the curry powder because I love sage. The perfect way to use up those leftover pumpkins after Halloween when you're feeling like something autumnal.
Number of Servings: 7

Ingredients

    1.5 cups fresh pumpkin
    1 medium sweet potato
    1.5 cups pumpkin puree
    2 cups french onion soup
    1 cup water
    1/2 cup red onion
    2 cloves garlic
    1/2 tbsp extra virgin olive oil
    1/4 tsp sage
    1/4 tsp cumin
    1/2 tsp curry powder
    1 tbsp lime juice
    1 cup almond milk

Directions

Chop leftover pumpkin into 1/2 inch cubes, approximately 1.5 cups worth. Chop 1 medium sweet potato into 1/2 inch cubes as well. Chop 1/2 a red onion into small pieces.

Put 2 cups french onion soup and 1 cup of water on to boil.

heat a pan to medium, add onion and 1/2 a tablespoon of extra virgin olive oil. Carmelize and add 2 cloves minced garlic, 1/4 tsp sage, 1/4 tsp cumin, 1/2 tsp curry powder and cook 30 more seconds. Then add the mixture to the boiling soup and turn down to low.

Add 1.5 cups pumpkin puree, fresh pumpkin, and 1 medium chopped sweet potato to soup and cover partially. Cook for 10 more minutes, or until the pumpkin and sweet potato are soft.

Let soup cool and add 1/2 to blender. Blend till smooth, then pour back into soup pan through a sieve. Mix, and pour the rest into the blender. Blend thuroughly and pour back through sieve. You will need to use a spatula to help the soup through the sieve, and will be left with the herbs and pieces of onion which didn't blend which you can put aside.

Mix 1 cup almond milk and 1 tablespoon lime juice into mixture and serve!


Number of Servings: 7

Recipe submitted by SparkPeople user SMBRYCE1.






Great Stories from around the Web


Rate This Recipe