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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.6
  • Total Fat: 7.3 g
  • Cholesterol: 13.4 mg
  • Sodium: 534.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.7 g

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

Submitted by: JACQUIBROOKES


Number of Servings: 8

Ingredients

    Ingredients:

    *Pumpkin, cooked, boiled, drained, without salt, 6 cup, mashed
    Onions, raw, 1 slice, large (1/4" thick)
    Celery, raw, 1 cup, diced
    4 tsp ginger
    *Canola Oil, 2 tbsp
    Curry powder, 1 tbsp
    Milk, canned, evaporated, 1 can (13 oz)
    Vegetable Broth, 4 cup

Directions

peel and chop 4-6 cups of pumpkin (seeds removed)
Heat the oil in a heavy based pot and gently fry for 2 mins. Add celery and ginger and cook for a further 3 mins stirring.
Add the pumpkin and vegetable broth and bring to boil. Cook for 20 minutes or until pumpkin is soft and cooked.
Puree in blender until smooth.
Return to pot and reheat with the can of evaporated milk.
makes 8 cups,

Number of Servings: 8

Recipe submitted by SparkPeople user JACQUIBROOKES.






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