Crockpot Pumpkin-Carrot soup

Name: Crockpot Pumpkin-Carrot soup Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 10
Ingredients: 1 large carrot peeled and chopped; 1 sweet potato peeled ends cut off and diced; 1 medium onion chopped; 1/2 pie pumpkin peeled seeded and diced; 3-4 cloves garlic; 1 28-oz can crushed fire roasted tomatoes; 2 cans low sodium black beans drained and rinsed; 2 c vegetable broth low sodium; 1 c water; 1 tsp curry powder; 1.5 T packed brown sugar; 1/8 tsp cinnamon; 1/8 tsp nutmeg; salt/salt substitute and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 10

Ingredients

1 large carrot, peeled and chopped1 sweet potato, peeled, ends cut off, and diced1 medium onion, chopped1/2 pie pumpkin, peeled, seeded and diced3-4 cloves garlic1 28-oz can crushed fire roasted tomatoes2 cans low sodium black beans, drained and rinsed2 c vegetable broth, low sodium1 c water1 tsp curry powder1.5 T packed brown sugar1/8 tsp cinnamon1/8 tsp nutmegsalt/salt substitute and pepper to taste

Directions

In a skillet, add oil and garlic. Cook for about 1 minute, then add onion, carrot, and sweet potato. Cook about 5 minutes, till carrot and potato begin to soften. Remove from heat, add to crockpot. Add all ingredients except black beans to crockpot and cook on high for 4-5 hours (until pumpkin, carrot, and sweet potato are soft), stirring occasionally. Add black beans and cook an additional 30 minutes. Serve warm.

Makes about 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user DEDRACD.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 149.7
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 454.0 mg
Total Carbs: 28.5 g
Dietary Fiber: 5.1 g
Protein: 4.9 g

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