Tomato pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup tap water2 cups of chopped onions2 cloves minced garlic1 30 ounce can Libby pumpkin1 15 ounce can no salt diced tomatoes1 15 ounce can no salt tomato sauceI cup frozen mixed bell pepper slices24 to 32 ounces of water 2 tsp ground cinnamon2 Tbsp curry powder2 tsp chili powderA few dashes of black pepper1 tsp hot pepper sauce3 Tbsp cider vinegarSplenda to taste
Chop onions then sautee them in water until the onions are soft and brown. Add the garlic about half way through the browning process. Add the chopped frozen peppers next and heat until thawed.
Then add a large 30 ounce can of Libby's pumpkin, one 15 ounce can of no salt diced tomatoes and one can of 15 ounce no salt tomato sauce. Then add up to two 15 ounce cans of water--3 to 4 cups. You might want the sauce thicker or thinner according to taste. Then add the spices. Let the soup heat. Season with vinegar and splenda to taste.
Serving Size: makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMMIE61.
Then add a large 30 ounce can of Libby's pumpkin, one 15 ounce can of no salt diced tomatoes and one can of 15 ounce no salt tomato sauce. Then add up to two 15 ounce cans of water--3 to 4 cups. You might want the sauce thicker or thinner according to taste. Then add the spices. Let the soup heat. Season with vinegar and splenda to taste.
Serving Size: makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMMIE61.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 84.9 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 10.9 g
- Protein: 4.9 g
Member Reviews