Pumpkin Soup with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups pumpkin or squash1/2 cup chopped carrots1/2 cup chopped onions1/2 cup chopped celery1/2 cup chopped potato2 Tbsp. Olive oil1 1/2 cup chicken stock1 Tbsp. flour1/2 tsp. salt1/4 tsp. nutmegdash cayenne1 Tbsp. butter ! cup milk
Preheat oven to 450. Prepare vegetables. Toss with olive oil. When oven is hot , place pan of vegetables in oven and bake 10 to 20 minutes or until browned and crisp-tender.
In blender, place 1 1/2 cups of pumpkin and 3/4 cup of chicken stock. Blend for one minute or until very smooth.
In soup pot, melt butter. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add pumpkin blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
In blender, place 1 1/2 cups of pumpkin and 3/4 cup of chicken stock. Blend for one minute or until very smooth.
In soup pot, melt butter. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add pumpkin blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 196.1
- Total Fat: 11.1 g
- Cholesterol: 11.6 mg
- Sodium: 715.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.6 g
- Protein: 6.1 g
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