Halloween Soup
- Minutes to Cook:
- Number of Servings: 8
Ingredients
35 g (1/4 c.) chopped onion5.5 oz. baby carrots, sliced1 medium potato, cubed (124 g)275 g (2-3/4 c) chopped cauliflower1 14.5 oz can chicken broth (about 2 c.)2 oz. cheddar cheese (shredded)1/2 c. pumpkin puree1/2 c. non-fat milk
In a medium saucepan, saute onion and carrots in a little water until they begin to soften. Add potato, cauliflower, and chicken broth. Bring to a boil and then reduce to a simmer. Simmer until vegetables are tender (approximately 20 min).
Puree mixture in blender until smooth and return to saucepan. Add shredded cheddar and stir until melted. Stir in pumpkin puree and milk. You can add a little water or additional milk if needed to get the soup to the right consistency.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MALAMI518.
Puree mixture in blender until smooth and return to saucepan. Add shredded cheddar and stir until melted. Stir in pumpkin puree and milk. You can add a little water or additional milk if needed to get the soup to the right consistency.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MALAMI518.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 3.7 g
- Cholesterol: 12.8 mg
- Sodium: 342.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.5 g
- Protein: 5.0 g
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