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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 115.6
  • Total Fat: 5.1 g
  • Cholesterol: 0.8 mg
  • Sodium: 827.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.1 g

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

Submitted by: KALIPURNA

Introduction

This recipe can easily be vegan by using vegetarian broth or "chikn" broth. If the Fenegreek taste is too strong, omit it next time and it will be just as good. The Tarka(mixed spices need the extra olive oil so as not to burn), you can experiment with using less. This recipe can easily be vegan by using vegetarian broth or "chikn" broth. If the Fenegreek taste is too strong, omit it next time and it will be just as good. The Tarka(mixed spices need the extra olive oil so as not to burn), you can experiment with using less.
Number of Servings: 10

Ingredients

    1/2 red onion
    2 Tbsp shallots
    1 leek
    4 cloves garlic
    1 medium pumpkin
    2 medium potato or 1 yam/sweet potato (any kind yukons, yams or sweet potato works especially well)
    3 carrots
    1 parsnip
    3 cups chicken/vegetarian broth
    6 cups water
    1 tsp cinnamon, ground
    1 tsp ground cloves
    1 tsp fenegreek seeds, whole
    1 tsp fennel seeds, whole
    1 tsp caraway seeds, whole
    1 Tbsp soy sauce
    1 tsp turmeric, ground

Directions

Clean, peel and chop pumpkin into large cubes. (A VERY sharp knife will help you avoid using colorful language while dismembering the pumpkin! :) Set aside. Chop onion and shallots. Thinly slice leek and mince garlic. Set aside. Chop potato, carrots and parsnip, set aside. Heat olive oil in a large stock pot or dutch oven over medium high heat. When oil is hot, add onion, shallots, and leek. Stir until onion is barely translucent. Add garlic, stir and add cinnamon, cloves, fenegreek, fennel and caraway seeds. Be careful, the seeds may pop! When tarka (seed/oil/onion mix) is fragrant, add chopped vegetables and mix together well and lower heat to medium. Add broth and water. When mixture returns to boil, regulate heat so the soup simmers without boiling. Simmer until potato is soft when pricked with a fork. Remove approximately half the soup to a blender and blend until smooth. Be careful, it's very hot. If you are using a glass blender top, rinse with boiling water before adding soup. Pour blended soup back into pot and stir. Serve immediately with a good whole grain bread and side salad. Yum!

Number of Servings: 10

Recipe submitted by SparkPeople user REMORAN.






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