Ginger-Apple Pumpkin Soup
- Number of Servings: 4
Ingredients
1. Preheat oven 400 degrees
2. Roast pumpkin or squash. Cut in halp and scoop out insides. Drizzle with olive oil, salt, pepper and roast cut side up for 20 minutes. Remove from oven, cool, then peel the skin away from the flesh.
3. While squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Dizzle with olive oil, salt and pepper and roast for 20 minutes or until edges turn golden brown. During the last 10 minutes, add garlic cloves to baking sheet.
4. In a blender, add pumpkin mask, roasted onion, apple, garlic, coconut milk, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Heat to serve.
Serving Size: Make 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RJUSTIAN.
1 medium sugar pumpkin or 1 butternut Squash--2 cups masked and roasted (Don't substitute canned pumpkin1 amall apple1 mediium yellow onionDrizzle with olive oil, salt, pepper for roasting3 cloves of garlic1 can coconut milk1/4 to 1/2 tsp ground cardamom1 tsp freshly grated ginger1/4 tsp cayenneSalt to taste1. Preheat oven 400 degrees2. Roast pumpkin or squash. Cut in halp and scoop out insides. Drizzle with olive oil, salt, pepper and roast cut side up for 20 minutes. Remove from oven, cool, then peel the skin away from the flesh.3. While squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Dizzle with olive oil, salt and pepper and roast for 20 minutes or until edges turn golden brown. During the last 10 minutes, add garlic cloves to baking sheet.4. In a blender, add pumpkin mask, roasted onion, apple, garlic, coconut milk, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Heat to serve.
1. Preheat oven 400 degrees
2. Roast pumpkin or squash. Cut in halp and scoop out insides. Drizzle with olive oil, salt, pepper and roast cut side up for 20 minutes. Remove from oven, cool, then peel the skin away from the flesh.
3. While squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Dizzle with olive oil, salt and pepper and roast for 20 minutes or until edges turn golden brown. During the last 10 minutes, add garlic cloves to baking sheet.
4. In a blender, add pumpkin mask, roasted onion, apple, garlic, coconut milk, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Heat to serve.
Serving Size: Make 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RJUSTIAN.
Nutritional Info Amount Per Serving
- Calories: 176.8
- Total Fat: 9.1 g
- Cholesterol: 0.5 mg
- Sodium: 19.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.9 g
- Protein: 1.2 g
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