pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Fresh pumpkin or butternut squashcarrotssweet potatored lentils optional (cooked leftovers)GarlicVegetable brothblack pepper (optional)Almond milk for creaminess (makes it vegan)
Cook veggies until soft in broth & water
Blend until smooth
Add almond milk for creaminess
A dash of Cholula sauce if you like a kick.
You can also add white beans. I had some left over red lentils that thickened the soup nicely.
Serving Size: 4 if main course, 8 if appetizer
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYMINNIE25.
Blend until smooth
Add almond milk for creaminess
A dash of Cholula sauce if you like a kick.
You can also add white beans. I had some left over red lentils that thickened the soup nicely.
Serving Size: 4 if main course, 8 if appetizer
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYMINNIE25.
Nutritional Info Amount Per Serving
- Calories: 109.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 130.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
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