Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 125.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 641.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.7 g
- Protein: 3.0 g
View full nutritional breakdown of Pumpkin "tortilla" soup calories by ingredient
Pumpkin "tortilla" soup
Submitted by: NALLIE01Introduction
This is a wonderful spicy, vegetarian soup that is perfect for chilly fall evenings. This is a wonderful spicy, vegetarian soup that is perfect for chilly fall evenings.Number of Servings: 6
Ingredients
-
2 tablespoons olive oil
1 medium white onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
Dried hot peppers
Chili powder to taste
1 can pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
4 cups unsalted vegetable stock
Directions
Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add onion and garlic and cook until onion is soft.
Add cumin and chili powder and sauté another minute.
Add pumpkin, tomatoes, and vegetable stock. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Optional: Serve with Tortilla chips
Serving Size: Makes six (6) 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NALLIE01.
Add cumin and chili powder and sauté another minute.
Add pumpkin, tomatoes, and vegetable stock. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Optional: Serve with Tortilla chips
Serving Size: Makes six (6) 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NALLIE01.
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