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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 15.2 g
  • Cholesterol: 3.6 mg
  • Sodium: 576.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.2 g

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

Submitted by: DOOOOM

Introduction

This is a Pumpkin Vegetable Soup based on a recipe by Gluten-Free Girl This is a Pumpkin Vegetable Soup based on a recipe by Gluten-Free Girl
Number of Servings: 8

Ingredients

    Ingredients:
    1 small pumpkin peeled, seeded, and chopped
    1 small butternut squash peeled, seeded, and chopped
    3 stalks celery, rough chopped
    3 large carrots, peeled and chopped
    1 large onions, peeled and rough chopped
    4 cloves garlic, peeled
    1 medium apple, peeled, cored, and chopped
    4 cups chicken stock
    0.5 cup olive oil
    1 cup apple cider (apple is fine too)
    1-2tbs paprika
    1-2tbs pink pepper
    1-2tbs marjoram
    1-2tbs savory
    1-2tbs garlic powder
    1-2tbs onion powder
    Kosher salt and cracked black pepper

Tips

This is a prep heavy recipe with all the peaking and chopping. You may want to buy frozen to save time. -_-;


Directions

This is based on the roasted Butternut Squash Soup with Pear Cider recipe from Gluten-Free Girl. She includes a nice video on preparation if you look it up. Just google Roasted Butternut Squash Soup!

Preparing to cook. Heat the oven to 500 degrees.

Put the butternut squash, celery, carrots, onions, garlic, sage, and apple into a large bowl. Drizzle the a bit of the oil over the vegetables and fruit and toss them together well. Pour them onto a baking sheet.

Roast the vegetables: put the baking sheet into the hot oven. Roast the vegetables until they are soft, about 30 to 40 minutes. (You should be able to put a fork right through them.) Take the baking sheet out of the oven.

Blending the soup. Pour 1/3 of the roasted vegetables into a blender, with 1/3 of the chicken stock. Blend until smooth. Add 1/3 of the oil. Puree until really smooth. (She says that the act of pureeing the oil into the soup emulsifies the oil so that it doesn't separate but I found it separating as I did the next step. Perhaps it's because I used half the oil (I don't like things too oily tasting.) Also, the oil take the place of the cream and butter in the traditional style, so you can make this vegan if you substitute the chicken broth for vegi broth!) Pour that soup into a large bowl and repeat with the remaining vegetables, stock, and oil.

Finishing the soup. Strain the soup through a chinois or fine-mesh sieve. (This is very difficult and time consuming! I think the texture would be fine without this step, but I did it and it does make a very smooth soup.) Return the soup to the pot. Add the cider. Season the soup with the spices, salt, and pepper. Bring the soup to a simmer and taste. (I actually added the spices to the vegis before they went into the oven because I was lazy.) Season with more salt and pepper, if necessary.

This recipe is very tasty. I changed it only because I didn't have some of the items. I recommend the original recipe as well!

Serving Size: about 1.5c

Number of Servings: 8

Recipe submitted by SparkPeople user DOOOOM.






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