Carrot Pumpkin Soup
- Number of Servings: 12
Ingredients
Canned PumpkinCarrotsYamsOnions CeleryOxo Chicken Soup StockCurryGingerGarlic Powder
Dice onions and celery, saute in oil for 10 mins on medium heat.
Add 2 tbsp Oxo, all spices and 6 cups of water. Chop carrots, add to pot, cook on high for 10 minutes. Add chopped yams and 1/2 can (or the whole thing) pumpkin.
Cook on high for an additional 30 minutes.
R|emove from heat, puree in pot with a hand blender.
If possible, serve the next day, it tastes much better when refrigerated overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user EMLARUE.
Add 2 tbsp Oxo, all spices and 6 cups of water. Chop carrots, add to pot, cook on high for 10 minutes. Add chopped yams and 1/2 can (or the whole thing) pumpkin.
Cook on high for an additional 30 minutes.
R|emove from heat, puree in pot with a hand blender.
If possible, serve the next day, it tastes much better when refrigerated overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user EMLARUE.
Nutritional Info Amount Per Serving
- Calories: 76.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 111.7 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.8 g
- Protein: 1.6 g
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