Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
One quarter cup butter1 large onion, chopped2 cloves garlic, minced4 cups vegetable broth 2 carrots, chopped 2 celery ribs, chopped 1 can (16-oz.) pumpkin puree 1 Tbsp. grated fresh ginger One half tsp. curry powder One half tsp. ground cinnamon One quarter cup fat free half and halfSalt and pepper to taste Fresh parsley for garnish
Melt butter in a saucepan and saute onion and garlic. Place broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, milk and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well, but this is not included in the caloric information.
Serving Size: Makes 7 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CMK512.
Serving Size: Makes 7 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CMK512.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 7.2 g
- Cholesterol: 20.9 mg
- Sodium: 977.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.4 g
- Protein: 2.8 g
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