Revised Pumpkin Soup Recipe

Name: Revised Pumpkin Soup Recipe Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 1 cup chopped onion; 3 Tblp soy flour; 12 tsp curry; 1/4 tsp cumin; 1/4 tsp nutmeg; 2 cloves garlic crushed; 1 cup cubed yam; 1/4 tsp salt; 32 oz low sodium vegetable broth; 15 oz canned pumpkin no salt; 1/2 cup soy milk Silk vanilla; Juice from 1/2 lime

(1)

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 6

Ingredients

1 cup chopped onion3 Tblp soy flour12 tsp curry1/4 tsp cumin1/4 tsp nutmeg2 cloves garlic, crushed1 cup cubed yam1/4 tsp salt32 oz low sodium vegetable broth15 oz canned pumpkin, no salt1/2 cup soy milk, Silk vanillaJuice from 1/2 lime

Directions

Spray bottom of dutch oven with cooking spray. Sautee onion and spices. Add yam, salt, broth and pumpkin. Bring to a boil and then simmer for about an hour or until the yam pieces are soft. Remove from heat and cool. In 2 batches, whir in blender until smooth. Return to pan. Add milk and heat through. Add lime juice and serve. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ROSERRR.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 92.7
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 205.4 mg
Total Carbs: 19.1 g
Dietary Fiber: 4.8 g
Protein: 3.5 g

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Member Reviews

SIEGFRIED66
Sounds good. I was liking this recipe when I saw it, but the sodium was way too high. Nice revision. This will be on my Thanksgiving Menu. - 10/14/07