Pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large squash2 onions3 tablespoons olive oil1 tbsp dried thyme1 tbsp sage4 garlic cloves2 tea saltpepper
Chop squash and onion and dice garlic cloves. Put in a roasting pan. Drizzle with olive oil, seasonings and mix well. Roast for 45 minutes on 375. When the vegetables cool, put them in a food processor and puree with the chicken broth. Add more broth for a thinner soup.
Serving size is one cup and this makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SMARONEY28.
Serving size is one cup and this makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SMARONEY28.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 10.7 g
- Cholesterol: 2.5 mg
- Sodium: 491.4 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.4 g
- Protein: 3.2 g
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