Pumpkin Butternut Soup
- Number of Servings: 4
Ingredients
1 cup Pumpkin, canned or pureed, 1.5 cup, mashed Butternut Squash, 1/2 cup,Onions , . chopped 2 cloves Garlic, crushed and chopped coarsley1/4 cup Raisins Apples, 1 small , grated2 tsp Curry powder, 1 tsp Garam Masala1/2 tsp Turmeric, ground, 1/2 tsp Cinnamon, ground, 1/4 cup Coconut, sweetened, Salt & Pepper to tasteJuice of one orange1/2 tsp brown sugar4 T Pumpkin Seeds, toasted
Saute onions and apple till soft, add garlic and raisins, continue cooking till all are softened. Add seasonings and cook till smoky - do not burn! - add water to stop cooking and add the squash and all ingredients except the pumpkin seeds and stir will. Add enough water to cover all of the mix and simmer stirring occassionally. Keep topping up with water if necessary.
Simmer 45 minutes.
Blend to desired conistancy and serve topped with toasted pumpkin seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDELOGIC.
Simmer 45 minutes.
Blend to desired conistancy and serve topped with toasted pumpkin seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDELOGIC.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 225.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 4.2 g
- Protein: 3.4 g
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