Creamy Pumpkin and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp extra virgin olive oil (or other oil)2 Tbsp butter (calculated with unsalted)1 large onion, diced6 Cups roasted pumpkin, cut into chunks3 Cups medium-thin sliced sweet potatoes2.5 Cups chicken or vegetable stockPinch of nutmeg1 tsp tarragon or oregano1.25 Cup rice, soy, or nonfat milk.25 Cup half and half1-2 tsp lemon juiceSalt, pepper, and garlic powder to taste.
Heat oil and butter in a large heavy-bottomed pot. Add the onion and fry for 4-5 minutes over low heat until soft but not brown, stirring frequently.
Add the pumpkin and sweet potatoes and stir well. Cover and sweat over low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to stop them from sticking.
Stir in the stock, nutmeg, tarragon/oregano, and any other seasonings. Bring to a boil, then lower heat and simmer for about 10 minutes until the vegetables are completely tender.
Leave the soup to cool slightly, then pour into a food processor or blender and blend until smooth (you may need to do this in batches). Pour back into the rinsed saucepan and add the milk and cream. Heat slowly and taste, adding the lemon juice and extra seasoning, if necessary. Serve hot with a tablespoon of half and half or nonfat plain yogurt swirled in (not calculated).
Serving Size: Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user DFORMED.
Add the pumpkin and sweet potatoes and stir well. Cover and sweat over low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to stop them from sticking.
Stir in the stock, nutmeg, tarragon/oregano, and any other seasonings. Bring to a boil, then lower heat and simmer for about 10 minutes until the vegetables are completely tender.
Leave the soup to cool slightly, then pour into a food processor or blender and blend until smooth (you may need to do this in batches). Pour back into the rinsed saucepan and add the milk and cream. Heat slowly and taste, adding the lemon juice and extra seasoning, if necessary. Serve hot with a tablespoon of half and half or nonfat plain yogurt swirled in (not calculated).
Serving Size: Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user DFORMED.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 8.5 g
- Cholesterol: 14.2 mg
- Sodium: 333.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 7.4 g
- Protein: 4.0 g
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