Crockpot Pumpkin-Carrot soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 149.7
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 454.0 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.1 g
- Protein: 4.9 g
View full nutritional breakdown of Crockpot Pumpkin-Carrot soup calories by ingredient
Introduction
Similar to the recipe for butternut squash black bean chili, only the spices are curry, cinnamon, and nutmeg rather than chili powder and cumin. Packed with vitamin A, its great for a cold winter night. Similar to the recipe for butternut squash black bean chili, only the spices are curry, cinnamon, and nutmeg rather than chili powder and cumin. Packed with vitamin A, its great for a cold winter night.Number of Servings: 10
Ingredients
-
1 large carrot, peeled and chopped
1 sweet potato, peeled, ends cut off, and diced
1 medium onion, chopped
1/2 pie pumpkin, peeled, seeded and diced
3-4 cloves garlic
1 28-oz can crushed fire roasted tomatoes
2 cans low sodium black beans, drained and rinsed
2 c vegetable broth, low sodium
1 c water
1 tsp curry powder
1.5 T packed brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
salt/salt substitute and pepper to taste
Directions
In a skillet, add oil and garlic. Cook for about 1 minute, then add onion, carrot, and sweet potato. Cook about 5 minutes, till carrot and potato begin to soften. Remove from heat, add to crockpot. Add all ingredients except black beans to crockpot and cook on high for 4-5 hours (until pumpkin, carrot, and sweet potato are soft), stirring occasionally. Add black beans and cook an additional 30 minutes. Serve warm.
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEDRACD.
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEDRACD.