SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.6
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 361.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Richards Famous Pumpkin Soup calories by ingredient
Report Inappropriate Recipe

Richards Famous Pumpkin Soup

Submitted by: SHOCKMESANE

Introduction

I have been making this for years I have used many different variations. I also love a tablespoon or to of plain lowfat yogurt to top this off. This is a lowfat comfort food. I have been making this for years I have used many different variations. I also love a tablespoon or to of plain lowfat yogurt to top this off. This is a lowfat comfort food.
Number of Servings: 16

Ingredients

    6 cups of canned pumpkin or 3 15 oz cans
    24 baby carrots chopped fine
    1 medium onion chopped
    6 cloves garlic minced
    6-8 stalks of celery diced
    1/4 cup extra virgin olive oil
    2 envelopes of Knorrs soup mix
    1 tablespoon zatarans creole seasoning
    1 tsp nutmeg
    1/2 teaspoon ginger
    1/2 tsp cinnamon
    salt and black pepper to taste... remember the soup mix and creole seasoning have a lot of salt.

Directions

Heat olive oil in a stock pot add onions, carrots, celery, garlic and spices and saute until soft, then slowly add flour to make a roux. After this add water and Knorrs soup mix and simmer till it thickens. When vegetables, flour and water thicken add pumpkin and cook through. I like to let this cool and blend it in my blender a little at a time and return to the pot and serve hot. A dab of low fat plain yogurt tops this of nicely. This is a large recipe and makes 16 one cup servings. I usually freeze half for a later time.

Number of Servings: 16

Recipe submitted by SparkPeople user SHOCKMESANE.






Great Stories from around the Web


Rate This Recipe