Tomato-pumpkin cream soup
- Number of Servings: 8
Ingredients
Directions
Pumpkin, raw, 300 gramsPotato, raw, 2 medium1 leekChicken Broth, 14 fl oz/ 4 dlPhiladelphia Light cream cheese, 1 tbspApple juice, unsweetened, 7 fl oz / 2 dlPepper,Roasted pumpkin seeds.
Peel and chop pumpkin, leek and potatoes. Boil vegetables with chicken broth and apple juice until soft. Add Philadelphia light cream cheese and mash all ingredients. Flavour with salt and pepper. Beautify with some roasted pumpkin seeds.
Makes 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMEHA.
Makes 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMEHA.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 1.7 g
- Cholesterol: 1.5 mg
- Sodium: 470.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.8 g
- Protein: 4.8 g
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