Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pumpkin, raw (2 lbs/907.18 g for recipe), 907.18 gram(s) Onions, raw, 1 medium (2-1/2" dia) Apples, fresh, 1 medium (2-3/4" dia) Butter, unsalted, 1 tbsp Canola Oil, 1 tbspCampbell's low sodium chicken broth, 3.5 cupMilk, 1%, 1 cup Granulated Sugar, 1 tsp Salt, 0.5 tsp Pepper, black, 1 tsp Thyme, ground, 1 tsp
Serves 6 to 8. I assume it's 1 cup each if you are serving 6, but I am not sure. The nutritional info is based on 6 servings.
To prepare pumpkin:
- Place a folded towel on your cutting board to keep the pumpkin from rolling
- Using a sharp, large knife, cut off both ends of the pumpkin
- Set the pumpkin up on one of the flat ends
- Use a vegetable peeler or a sharp knife to remove the skin
- Cut the pumpkin down the middle and scoop the seeds out
- Chop it into small pieces, no larger than 1" X 1"
- Coarsely chop the onion
- Core and corsely chop the apple (the recipe called for peeled apple, but I used unpeeled in the nutritional info because I couldn't find unpeeled nutritional info)
- Place pumpkin, onion, apple, and 1/2 cup chicken broth in a large soup pot; cover and simmer about 20 minutes until veggies are very soft
- Cool slightly and press through a sieve, mash, or puree in a blender
- Return to pot, add remaining stock, sugar, salt, pepper, and thyme; bring to a boil
- Remove from heat, add milk and stir; heat through and adjust seasonings
Number of Servings: 6
Recipe submitted by SparkPeople user TURQUOISELILY.
To prepare pumpkin:
- Place a folded towel on your cutting board to keep the pumpkin from rolling
- Using a sharp, large knife, cut off both ends of the pumpkin
- Set the pumpkin up on one of the flat ends
- Use a vegetable peeler or a sharp knife to remove the skin
- Cut the pumpkin down the middle and scoop the seeds out
- Chop it into small pieces, no larger than 1" X 1"
- Coarsely chop the onion
- Core and corsely chop the apple (the recipe called for peeled apple, but I used unpeeled in the nutritional info because I couldn't find unpeeled nutritional info)
- Place pumpkin, onion, apple, and 1/2 cup chicken broth in a large soup pot; cover and simmer about 20 minutes until veggies are very soft
- Cool slightly and press through a sieve, mash, or puree in a blender
- Return to pot, add remaining stock, sugar, salt, pepper, and thyme; bring to a boil
- Remove from heat, add milk and stir; heat through and adjust seasonings
Number of Servings: 6
Recipe submitted by SparkPeople user TURQUOISELILY.
Nutritional Info Amount Per Serving
- Calories: 125.6
- Total Fat: 4.8 g
- Cholesterol: 7.1 mg
- Sodium: 561.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.4 g
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