Pampkins Soup with Zucchini and Extra Virgin Olive Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450 grams Pumpkin, cooked 450 grams Potato, raw 225 grams Zucchini 225 grams Onions, raw 225 grams Carrots, raw 110 grams Celery, raw 250 grams Yogurt, plain, low fat 3 tbsp Extra Virgin Olive Oil 1 tbsp Italian Seasoning (Herbs: Oregano, Rosemary, Parsely, etc) (by QUAYBIRD) 1 grams Salt
1. Heat 2 tbs EVO in a large pot and add: carrots; onions and celery finely chopped. Let fry until translucent, tha add a cup of fresh water.
2. Add chopped pumpkin, potatoes and succhini, the stir.
add a cup of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.
3. Add yogurt and a generous pinch of Italian herbs (rosemery, thyme, fennel seeds) if you like them.
4. Puree soup (blender or immersion blender)
5. Add a generous pinch of chopped parsely.
6. Pour the soup into a bowl and sprinkle it with EVO as you like it.
7. Serve as entrče or main dish with tosted rustic bread or tarallini.
Serving Size: makes 4 in 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MICKYSAC.
2. Add chopped pumpkin, potatoes and succhini, the stir.
add a cup of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.
3. Add yogurt and a generous pinch of Italian herbs (rosemery, thyme, fennel seeds) if you like them.
4. Puree soup (blender or immersion blender)
5. Add a generous pinch of chopped parsely.
6. Pour the soup into a bowl and sprinkle it with EVO as you like it.
7. Serve as entrče or main dish with tosted rustic bread or tarallini.
Serving Size: makes 4 in 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MICKYSAC.
Nutritional Info Amount Per Serving
- Calories: 287.3
- Total Fat: 11.8 g
- Cholesterol: 3.9 mg
- Sodium: 491.2 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 7.8 g
- Protein: 7.8 g
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