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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.5
  • Total Fat: 3.4 g
  • Cholesterol: 5.7 mg
  • Sodium: 190.7 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.8 g

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

Submitted by: KITHKINCAID

Introduction

A variation on Chef Meg's Pumpkin Soup with ingredients I had on hand and adapted for the crock pot. A variation on Chef Meg's Pumpkin Soup with ingredients I had on hand and adapted for the crock pot.
Number of Servings: 8

Ingredients

    1 acorn squash, cooked
    1 15oz can pumpkin
    2 cups low sodium chicken stock
    1 5oz can evaporated milk
    1/2 cup chopped onion
    1 clove garlic, minced
    1 tbsp olive oil
    1 tsp pumpkin pie spice
    1 tsp half salt
    1/2 tsp cayenne pepper

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Directions

Sweat the onions and garlic in the olive oil. Once they are almost cooked through, add the spices and stir to coat.

Add onion mix, squash, pumpkin, stock and milk to a large crockpot and stir well.

Cover and cook on low for 4-6 hours or on high for 3-4 hours.

Top with roasted pumpkin seeds for garnish.

Makes 8+ servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KITHKINCAID.






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