Pumpkin Soup
- Number of Servings: 8
Ingredients
Ingredients1 tablespoon olive oil1 onion, chopped4 Cups pumpkin flesh, chopped 1 carrot3 sprigs fresh rosemary4 cups chicken stock or vegetable stock3 bay leaves1 cup skim milk powder
Directions
In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
Add stock and bay leaves.
Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
Remove any rosemary stalks and bay leaves.
Place a third of the soup in the blender with a third of the skim milk powder and puree.
Pour into a large bowl.
Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user COYOYOQUEEN.
In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
Add stock and bay leaves.
Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
Remove any rosemary stalks and bay leaves.
Place a third of the soup in the blender with a third of the skim milk powder and puree.
Pour into a large bowl.
Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user COYOYOQUEEN.
Nutritional Info Amount Per Serving
- Calories: 74.0
- Total Fat: 2.2 g
- Cholesterol: 0.9 mg
- Sodium: 514.4 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.2 g
- Protein: 3.7 g
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