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

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 558.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 10.2 g

View full nutritional breakdown of High Protein Pumpkin Soup calories by ingredient
Report Inappropriate Recipe

High Protein Pumpkin Soup

Submitted by: SUNNYH99

Introduction

This smooth and creamy vegan soup with pumpkin, green pepper, mushrooms, onion and garlic is low in fat but rich in taste. The protein content is boosted with the addition of nutritional yeast that subtly enriches the flavor. Makes 8 1-cup servings. This smooth and creamy vegan soup with pumpkin, green pepper, mushrooms, onion and garlic is low in fat but rich in taste. The protein content is boosted with the addition of nutritional yeast that subtly enriches the flavor. Makes 8 1-cup servings.
Number of Servings: 8

Ingredients

    3 tbs Extra Virgin Olive Oil
    2 cups Mushrooms, fresh pieces or slices
    1 Green Peppers, seeded and sliced (about 1 cup)
    4 cloves Garlic
    1 medium Onion, raw
    1-1/4 cups Pumpkin, canned, without salt
    1 tsp Kosher Salt
    4 cups Imagine Organic Vegetable Broth
    1 tbs Molasses, blackstrap
    16 tbs (1 cup) Nutritional Yeast, Veg Support Formula
    2 tsp BRAGG Liquid Aminos
    1/2 tsp Smoked Paprika
    1/2 tsp Chipotle Chili Powder
    1/2 tsp black pepper
    1 tsp Tabasco or other hot sauce, or to taste

Directions

Preheat oven to 450 degrees F. Peel and quarter onion. Wash and seed pepper and cut into 1-inch strips. Peel garlic. Put 1 tbs oil into bottom of lasagna pan or cookie sheet. Add vegetables including sliced mushrooms. Brush surface with 1 tbs additional oil. Sprinkle 1/2 tsp kosher salt over everything.

Roast for 10 minutes, then stir vegetables to turn. Roast for 10 additional minutes. Remove and let cool.

Add roasted vegetables and any oil or liquid on the pan into a metal pot on stove and add 2 cups vegetable broth, Using immersion blender, blend until smooth. Add spices and seasonings, molasses, and nutritional yeast and remaining broth and blend until very smooth. Taste and add salt or Bragg's to taste. Delicious served with a dollop of vegan sour cream on top.

Serves 8, at 1 cup each

Number of Servings: 8

Recipe submitted by SparkPeople user SUNNYH99.






Great Stories from around the Web


Rate This Recipe