Pumpkin Sweet Potato Soup
- Number of Servings: 6
Ingredients
Coriander leaf, dried, 1 tbspCumin seed, 1 tsp Oregano, ground, 1 tbspFennel seed, 1 tbspPepper, red or cayenne, .5 tspSalt, .5 tsp Pepper, black, .5 tsp Garlic, 1 cloveOlive Oil, 1 tbspPumpkin, cooked, 4 cup, mashedSweet potato, cooked, baked in skin, without salt, 2 large Onions, raw, 1 medium (2-1/2" dia)Chicken Broth, 4 cup (8 fl oz) Water, tap, 2 cup (8 fl oz)
Preheat oven to 400. Mash the spices together, then add the garlic and oil. Peel the sweet potatoes and cut into wedges. Place on baking tray and smear with spice paste. Roast for 30-40 minutes or until tender. Saute the onions in a little bit of chicken broth, about 5 minutes, until translucent. Add the pumpkin, the sweet potato and the broth. Using an immersion blender, blend until smooth. Simmer a little longer if you wish, to meld the flavors.
Number of Servings: 6
Recipe submitted by SparkPeople user CUPRADO.
Number of Servings: 6
Recipe submitted by SparkPeople user CUPRADO.
Nutritional Info Amount Per Serving
- Calories: 129.6
- Total Fat: 3.2 g
- Cholesterol: 3.3 mg
- Sodium: 1,247.0 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 5.0 g
- Protein: 3.7 g
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