High Protein Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbs Extra Virgin Olive Oil2 cups Mushrooms, fresh pieces or slices1 Green Peppers, seeded and sliced (about 1 cup)4 cloves Garlic1 medium Onion, raw1-1/4 cups Pumpkin, canned, without salt1 tsp Kosher Salt4 cups Imagine Organic Vegetable Broth1 tbs Molasses, blackstrap16 tbs (1 cup) Nutritional Yeast, Veg Support Formula2 tsp BRAGG Liquid Aminos1/2 tsp Smoked Paprika1/2 tsp Chipotle Chili Powder1/2 tsp black pepper1 tsp Tabasco or other hot sauce, or to taste
Preheat oven to 450 degrees F. Peel and quarter onion. Wash and seed pepper and cut into 1-inch strips. Peel garlic. Put 1 tbs oil into bottom of lasagne pan or cookie sheet. Add vegetables including sliced mushrooms. Brush surface with 1 tbs additional oil. Sprinkle 1/2 tsp kosher salt over everything.
Roast for 10 minutes, then stir vegetablse to turn. Roast for 10 additional minutes. Remove and let cool.
Add roasted vegetables and any oil or liquid on the pan into a metal pot on stove and add 2 cups vegetable broth, Using immersion blender, blend until smooth. Add spices and seasonings, molasses, and nutritional yeast and remaining broth and blend until very smooth. Taste and add salt or Bragg's to taste.
Serves 8, at 1 cup each
Number of Servings: 8
Roast for 10 minutes, then stir vegetablse to turn. Roast for 10 additional minutes. Remove and let cool.
Add roasted vegetables and any oil or liquid on the pan into a metal pot on stove and add 2 cups vegetable broth, Using immersion blender, blend until smooth. Add spices and seasonings, molasses, and nutritional yeast and remaining broth and blend until very smooth. Taste and add salt or Bragg's to taste.
Serves 8, at 1 cup each
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 154.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 558.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 6.2 g
- Protein: 10.2 g
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