Pumpkin-Parsley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp Extra Virgin Olive Oil 2 Leeks , sliced, 1/4 inch thick, rinsed or 1 onion chopped2 stalks, Celery, sliced1 clove Garlic, chopped1 medium Pumpkin, peeled and cut into ½ inch cubes6 cups (8 fl oz) Low-Sodium Chicken or Vegetable Broth 1¾ tsp Salt ¼ tsp Pepper, black 1 bunch fresh Parsley, chopped
1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the pumpkin cubes and broth. Simmer until the pumpkin is tender, about 25 minutes.
3. Stir in the salt and black pepper.
4. Puree using hand blender until you reach the desired consistency. Add more broth if needed.
5. When serving garnish with fresh parsley and toasted pumpkin seeds.
6. Serve with crackers or fresh crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRAYDONHALL.
2. Add the pumpkin cubes and broth. Simmer until the pumpkin is tender, about 25 minutes.
3. Stir in the salt and black pepper.
4. Puree using hand blender until you reach the desired consistency. Add more broth if needed.
5. When serving garnish with fresh parsley and toasted pumpkin seeds.
6. Serve with crackers or fresh crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRAYDONHALL.
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 17.9 g
- Cholesterol: 30.0 mg
- Sodium: 8,773.3 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 7.9 g
- Protein: 11.5 g
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