Tomato-pumpkin cream soup

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  • Number of Servings: 8
Ingredients
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.
Directions
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.

Servings Per Recipe: 8
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

Member Reviews
  • AQUAJANE
    Interesting recipe, but either misnamed or at least 1 ingredient (tomatoes) is missing. - 10/18/08