Pumpkin Soup - no curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 cup celery, finely chopped1/2 cup onion, finely chopped2 tbsp extra virgin olive oil1 tbsp butter (salted)2 cups cooked pumpkin or solid pumpkin from can4 cups vegetable stock2 cups whole milk1 tbsp cinnamon - more or less to tastesalt & pepper to taste
lightly saute celery and onions in olive oil and butter;
add cooked (or canned) pumpkin; add vegetable stock; cook for about 30 minutes; using blender or stick blender, puree all ingredients until smooth; add cinnamon and salt & pepper to taste; add whole milk. Do not boil soup after the milk has been added.
Serving Size: makes 8 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MAGGZD.
add cooked (or canned) pumpkin; add vegetable stock; cook for about 30 minutes; using blender or stick blender, puree all ingredients until smooth; add cinnamon and salt & pepper to taste; add whole milk. Do not boil soup after the milk has been added.
Serving Size: makes 8 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MAGGZD.
Nutritional Info Amount Per Serving
- Calories: 852.9
- Total Fat: 56.2 g
- Cholesterol: 71.0 mg
- Sodium: 3,803.4 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 11.0 g
- Protein: 21.0 g
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