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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 130.6 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.1 g

View full nutritional breakdown of pumpkin soup calories by ingredient
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pumpkin soup

Submitted by: SKINNYMINNIE25

Introduction

Using fresh pumpkin from the farmer's market and an organic sweet potato, this yummy soup has so much flexibility. Add white beans (canned cannelli) for a bit more umph. Using fresh pumpkin from the farmer's market and an organic sweet potato, this yummy soup has so much flexibility. Add white beans (canned cannelli) for a bit more umph.
Number of Servings: 6

Ingredients

    Fresh pumpkin or butternut squash
    carrots
    sweet potato
    red lentils optional (cooked leftovers)
    Garlic
    Vegetable broth
    black pepper (optional)
    Almond milk for creaminess (makes it vegan)


Directions

Cook veggies until soft in broth & water
Blend until smooth
Add almond milk for creaminess
A dash of Cholula sauce if you like a kick.
You can also add white beans. I had some left over red lentils that thickened the soup nicely.

Serving Size: 4 if main course, 8 if appetizer

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNYMINNIE25.






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