Pumpkin Puree Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1.5 cups fresh pumpkin1 medium sweet potato1.5 cups pumpkin puree2 cups french onion soup1 cup water1/2 cup red onion2 cloves garlic1/2 tbsp extra virgin olive oil1/4 tsp sage1/4 tsp cumin1/2 tsp curry powder1 tbsp lime juice1 cup almond milk
Chop leftover pumpkin into 1/2 inch cubes, approximately 1.5 cups worth. Chop 1 medium sweet potato into 1/2 inch cubes as well. Chop 1/2 a red onion into small pieces.
Put 2 cups french onion soup and 1 cup of water on to boil.
heat a pan to medium, add onion and 1/2 a tablespoon of extra virgin olive oil. Carmelize and add 2 cloves minced garlic, 1/4 tsp sage, 1/4 tsp cumin, 1/2 tsp curry powder and cook 30 more seconds. Then add the mixture to the boiling soup and turn down to low.
Add 1.5 cups pumpkin puree, fresh pumpkin, and 1 medium chopped sweet potato to soup and cover partially. Cook for 10 more minutes, or until the pumpkin and sweet potato are soft.
Let soup cool and add 1/2 to blender. Blend till smooth, then pour back into soup pan through a sieve. Mix, and pour the rest into the blender. Blend thuroughly and pour back through sieve. You will need to use a spatula to help the soup through the sieve, and will be left with the herbs and pieces of onion which didn't blend which you can put aside.
Mix 1 cup almond milk and 1 tablespoon lime juice into mixture and serve!
Number of Servings: 7
Recipe submitted by SparkPeople user SMBRYCE1.
Put 2 cups french onion soup and 1 cup of water on to boil.
heat a pan to medium, add onion and 1/2 a tablespoon of extra virgin olive oil. Carmelize and add 2 cloves minced garlic, 1/4 tsp sage, 1/4 tsp cumin, 1/2 tsp curry powder and cook 30 more seconds. Then add the mixture to the boiling soup and turn down to low.
Add 1.5 cups pumpkin puree, fresh pumpkin, and 1 medium chopped sweet potato to soup and cover partially. Cook for 10 more minutes, or until the pumpkin and sweet potato are soft.
Let soup cool and add 1/2 to blender. Blend till smooth, then pour back into soup pan through a sieve. Mix, and pour the rest into the blender. Blend thuroughly and pour back through sieve. You will need to use a spatula to help the soup through the sieve, and will be left with the herbs and pieces of onion which didn't blend which you can put aside.
Mix 1 cup almond milk and 1 tablespoon lime juice into mixture and serve!
Number of Servings: 7
Recipe submitted by SparkPeople user SMBRYCE1.
Nutritional Info Amount Per Serving
- Calories: 71.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.6 g
- Protein: 2.0 g
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