Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 103.1
- Total Fat: 5.1 g
- Cholesterol: 8.9 mg
- Sodium: 210.2 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.7 g
View full nutritional breakdown of Pumpkin Soup calories by ingredient
Pumpkin Soup
Submitted by: LILMISS808Introduction
This is a great soup for cold day. It's best served hot with a drizzle of agave syrup or honey on top and some fresh raspberries. This is a great soup for cold day. It's best served hot with a drizzle of agave syrup or honey on top and some fresh raspberries.Number of Servings: 8
Ingredients
-
1tbs olive oil
Pumpkin, canned, without salt, 2 cup
Onions, raw, .5 medium (2-1/2" dia)
organic better than bouillon (4tsp)
Half and Half Cream 1/2 cup
*Flax Seed Meal (ground flax), 1 tbsp
Kirkland organic lowfat milk, 1 cup
*Peppers, hot chili, red, fresh, 1 pepper
*Orange Marmalade, 2 tbsp
Water 4 cups
Cream Cheese, 1 tbsp
1/2 a lemon zested
Directions
Saute chopped onions with 1 tablespoon of Olive oil till onions are translucent
then add pumpkin, milk, peppers, cream, water and better than bouillon base.
use a whisk while cooking it all on medium high heat for about 15 minutes.
then add in cream cheese and marmalade and lemon zest. continue to stir and lower heat.
slowly begin to transfer soup to blender/food processor and begin blending. Once finished with the entire pot continue to stir of low heat and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user LILMISS808.
then add pumpkin, milk, peppers, cream, water and better than bouillon base.
use a whisk while cooking it all on medium high heat for about 15 minutes.
then add in cream cheese and marmalade and lemon zest. continue to stir and lower heat.
slowly begin to transfer soup to blender/food processor and begin blending. Once finished with the entire pot continue to stir of low heat and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user LILMISS808.
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