Pumpkin Soup with Nutmeg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs olive oil1 onion, finely chopped1 garlic clove, crushed1/2 tsp nutmeg1kg peeled pumpkin, diced1 large potato, peeled, diced1L chicken or vegetable stock, low salt
*If you have the time, roast pumpkin in oven for a beautiful flavour through out your soup. Just drizzle a bit of olive oil on top of the pumpkin pieces and cook in oven until soft. Continue with steps below*
Heat olive oil in a large saucepan over low heat, add onion and cook for 3-4 minutes, until soft. Add garlic and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boill. Turn heat to low, cover and simmer for 30 minutes. Cool slightly, then blend in batches using blender or food processor.
*If you are in the United States or other parts of the world, it my be hard to find a suitable pumpkin variety such as Kent, however you can substitute pumpkin for butternut squash and still have a wonderful soup*
Serving Size: makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENGERPRINCESS.
Heat olive oil in a large saucepan over low heat, add onion and cook for 3-4 minutes, until soft. Add garlic and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boill. Turn heat to low, cover and simmer for 30 minutes. Cool slightly, then blend in batches using blender or food processor.
*If you are in the United States or other parts of the world, it my be hard to find a suitable pumpkin variety such as Kent, however you can substitute pumpkin for butternut squash and still have a wonderful soup*
Serving Size: makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENGERPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 816.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.6 g
Member Reviews