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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
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Pumpkin "tortilla" soup

Submitted by: NALLIE01

Introduction

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.






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