Pumpkin soup with vegan italian sausage JP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large Onions, raw 1.75 cup Pumpkin, canned, without salt 4 cup Stock, Imagine Organic Vegetable (by BOFERRIS) 4 serving FIELD ROAST grain meat sausage Italian vegan 2 serving Olive Oil: Kroger, Pure Olive Oil, 1tbsp/serving 6 clove Garlic 3.5 cup Canned Tomatoes
saute onions and garlic in 1 TBSP oil in stock pot until browned.
Add pumpkin, tomatoes (large can), and vegetable stock.
simmer until tomatoes are soft.
Meanwhile, slice sausage into rounds and saute in 1 Tbsp oil, making sure both sides get crispy.
Use immersion blender to make soup in stock pot smooth before adding sausage. Serve.
Serving Size: 4 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JPITTOCK13.
Add pumpkin, tomatoes (large can), and vegetable stock.
simmer until tomatoes are soft.
Meanwhile, slice sausage into rounds and saute in 1 Tbsp oil, making sure both sides get crispy.
Use immersion blender to make soup in stock pot smooth before adding sausage. Serve.
Serving Size: 4 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JPITTOCK13.
Nutritional Info Amount Per Serving
- Calories: 282.1
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 950.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 6.5 g
- Protein: 19.7 g
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