Fresh pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
300 grams fresh peeled and chopped pumpkin, or canned pumpkin is ok too1 stalk celery, chopped1 small onion, chopped1 clove garlic,I carrot, pelled and chunked25 grams of fresh pasley, a nice small handful, chopped, stalk ok too1-2 good quality bouillon cubes, I use organic veggie cubes, chicken good too.enough water to cover veggies in pan and go over by about 1/2"Salt and pepper to taste
Makes two big servings
Chop all veggies and herbs, make sure the pumpkin is peeeled before you chop it, and add to soup pot with all herbs and seasonongs. Add water and gently boil for about 30 minutes, or until tender. If you chop all of your veggies carefully in very small dice, you can serve as is. I prefer to take the immersion blener to it and purée, or put it in the blender and whizz. You can change the consistency with more or less water. Check for salt and pepper seasoning.
Nice first course, under 100 caleries for 2 big servings!
Number of Servings: 2
Recipe submitted by SparkPeople user AKASHA66.
Chop all veggies and herbs, make sure the pumpkin is peeeled before you chop it, and add to soup pot with all herbs and seasonongs. Add water and gently boil for about 30 minutes, or until tender. If you chop all of your veggies carefully in very small dice, you can serve as is. I prefer to take the immersion blener to it and purée, or put it in the blender and whizz. You can change the consistency with more or less water. Check for salt and pepper seasoning.
Nice first course, under 100 caleries for 2 big servings!
Number of Servings: 2
Recipe submitted by SparkPeople user AKASHA66.
Nutritional Info Amount Per Serving
- Calories: 97.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 81.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 6.6 g
- Protein: 3.0 g
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