Pumpkin Soup with Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.1
- Total Fat: 11.1 g
- Cholesterol: 11.6 mg
- Sodium: 715.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.6 g
- Protein: 6.1 g
View full nutritional breakdown of Pumpkin Soup with Roasted Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 cups pumpkin or squash
1/2 cup chopped carrots
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped potato
2 Tbsp. Olive oil
1 1/2 cup chicken stock
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. nutmeg
dash cayenne
1 Tbsp. butter
! cup milk
Directions
Preheat oven to 450. Prepare vegetables. Toss with olive oil. When oven is hot , place pan of vegetables in oven and bake 10 to 20 minutes or until browned and crisp-tender.
In blender, place 1 1/2 cups of pumpkin and 3/4 cup of chicken stock. Blend for one minute or until very smooth.
In soup pot, melt butter. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add pumpkin blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
In blender, place 1 1/2 cups of pumpkin and 3/4 cup of chicken stock. Blend for one minute or until very smooth.
In soup pot, melt butter. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add pumpkin blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Member Ratings For This Recipe
-
S3XY_DIVA_QUE3N
