Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 c Onions1 T Olive Oil2 c Pumpkin; canned 1 t Salt 1 T Sugar 1/4 t Nutmeg; ground2 t Pepper; ground29 oz Chicken Broth; (2 cans)1/2 c Evaporated Milk1 T Cornstarch
6 servings
Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and evaporated milk and bring to a boil. Correct seasonings. Mix the cornstarch with some water. Pour into boiling soup while stirring until it thickens a little.
Serve in bowls with a rubber ducky and a pencil as garnishes.
Per serving: 2 points (94 calories, 20 calories from fat, 2.2 g fat, 0.7 g saturated fat, 3 mg cholesterol, 1334 mg sodium, 10.8 g carbohydrates, 2.3 g fiber, 7.6 g protein)
Number of Servings: 6
Recipe submitted by SparkPeople user MCOURTNEY1.
Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and evaporated milk and bring to a boil. Correct seasonings. Mix the cornstarch with some water. Pour into boiling soup while stirring until it thickens a little.
Serve in bowls with a rubber ducky and a pencil as garnishes.
Per serving: 2 points (94 calories, 20 calories from fat, 2.2 g fat, 0.7 g saturated fat, 3 mg cholesterol, 1334 mg sodium, 10.8 g carbohydrates, 2.3 g fiber, 7.6 g protein)
Number of Servings: 6
Recipe submitted by SparkPeople user MCOURTNEY1.
Nutritional Info Amount Per Serving
- Calories: 135.5
- Total Fat: 4.3 g
- Cholesterol: 2.4 mg
- Sodium: 1,363.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.0 g
- Protein: 9.5 g
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