Paprika Carrot and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2T olive oil, 2 cloves garlic diced, 2 small onions diced, 1 carrot peeled and diced, one half a pumpkin chopped into cubes (seeded and skin removed), 2 t paprika, 4 C vegetable broth, 75g creme legere, dash of black pepper to taste, 2 tsp honey mustard
1. Heat 1 Tbs oil in a big pot, when oil is heated add onion, garlic and carrot and saute over a low heat for 5 and vegetables are soft.
2. Add 4 C of vegetable broth, bring to the boil then reduce to a simmer and cover for ~20 minutes.
3. Meanwhile coat the diced pumpkin with the remaining olive oil and bake in a dish at 200C (preheated oven) for 15-20 minutes until the pumpkin is golden and soft.
4. Add the baked pumpkin to the pot. Blend until a smooth consistencey is reached with the soup.
5. Add the pepper and mustard and simmer for another 5 minutes.
6. Serve hot in bowls with a dollop of creme legere.
Serving Size: 3 large main bowls ....or a smaller snack
Number of Servings: 3
Recipe submitted by SparkPeople user KIDMIFFY1.
2. Add 4 C of vegetable broth, bring to the boil then reduce to a simmer and cover for ~20 minutes.
3. Meanwhile coat the diced pumpkin with the remaining olive oil and bake in a dish at 200C (preheated oven) for 15-20 minutes until the pumpkin is golden and soft.
4. Add the baked pumpkin to the pot. Blend until a smooth consistencey is reached with the soup.
5. Add the pepper and mustard and simmer for another 5 minutes.
6. Serve hot in bowls with a dollop of creme legere.
Serving Size: 3 large main bowls ....or a smaller snack
Number of Servings: 3
Recipe submitted by SparkPeople user KIDMIFFY1.
Nutritional Info Amount Per Serving
- Calories: 213.8
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,676.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.8 g
- Protein: 2.9 g
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