pumpkin soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 83.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 419.7 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
View full nutritional breakdown of pumpkin soup calories by ingredient
Introduction
Adapted from the cookbookTaste of Health Gourmet Vegetarian Recipes by Barbara Kerr Adapted from the cookbook
Taste of Health Gourmet Vegetarian Recipes by Barbara Kerr
Number of Servings: 15
Ingredients
-
1 tbsp dried parsley or 2 tbsp fresh chopped parsley
1/4 tsp ground thyme
2-3 bay leaves
4 tsp chicken flavored seasoning
1 can (30oz) pumpkin
1 large tomato
4 cups water
4 cups almond milk
1/4 cup whole wheat flour
Directions
Makes 15 1-cup servings.
- In a four quart or larger pot, sauté the onions, thyme, parsley and bay leaves in the oil. Do not brown the onions.
- Dice the tomato and put the chicken flavored seasoning on top.
- After the onions are softened, add the tomatoes, pumpkin and the water.
- Bring to a boil, then simmer for 30 minutes.
- While simmering, whisk in the flour to one cup almond milk.
- After the 30 minutes, add the flour/milk, the other three cups of milk, and the salt.
- Finish by bringing the soup to a boil.
Number of Servings: 15
Recipe submitted by SparkPeople user MICRODESIGNS.
- In a four quart or larger pot, sauté the onions, thyme, parsley and bay leaves in the oil. Do not brown the onions.
- Dice the tomato and put the chicken flavored seasoning on top.
- After the onions are softened, add the tomatoes, pumpkin and the water.
- Bring to a boil, then simmer for 30 minutes.
- While simmering, whisk in the flour to one cup almond milk.
- After the 30 minutes, add the flour/milk, the other three cups of milk, and the salt.
- Finish by bringing the soup to a boil.
Number of Servings: 15
Recipe submitted by SparkPeople user MICRODESIGNS.