Sweet Pumpkin & Carrot Hot or Cold Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Oil for the panA little over half a can processed pumpkinAbout two cups grated carrotsPulp from one juiced orangeAbout an inch of grated ginger1.5 cups water2 tbsp Cardamom4 tbsp Cinnamom2 tbsp AllspiceScrapings of one full vanilla bean
This is meant to use up pulp from juiced items, but you can grate the carrots and ginger, juice the orange and scrape out the pulp, if you like.
Heat a pan with a little oil on the stove.
Add everything except the pumpkin and vanilla.
Cook about 5 minutes until some browning occurs.
Add water.
Bring to a boil.
Once you have a boil, turn down the heat and let it Simmer for 5 minutes without cover
Add the pumpkin and vanilla
Cook another 5-10 minutes until reduced some.
Transfer to a blender in small batches.
Puree further in blender until everything is smooth
Eat as a soup now or store for later to mix with grains or spread on toast.
Serving Size: Makes 14-16 ounces, use as you will
Number of Servings: 1
Recipe submitted by SparkPeople user NOVELFRIEND.
Heat a pan with a little oil on the stove.
Add everything except the pumpkin and vanilla.
Cook about 5 minutes until some browning occurs.
Add water.
Bring to a boil.
Once you have a boil, turn down the heat and let it Simmer for 5 minutes without cover
Add the pumpkin and vanilla
Cook another 5-10 minutes until reduced some.
Transfer to a blender in small batches.
Puree further in blender until everything is smooth
Eat as a soup now or store for later to mix with grains or spread on toast.
Serving Size: Makes 14-16 ounces, use as you will
Number of Servings: 1
Recipe submitted by SparkPeople user NOVELFRIEND.
Nutritional Info Amount Per Serving
- Calories: 439.9
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 186.7 mg
- Total Carbs: 100.5 g
- Dietary Fiber: 37.7 g
- Protein: 9.6 g
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