Revised Pumpkin Soup Recipe
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 92.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 205.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.8 g
- Protein: 3.5 g
View full nutritional breakdown of Revised Pumpkin Soup Recipe calories by ingredient
Introduction
Lower in sodium Lower in sodiumNumber of Servings: 6
Ingredients
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1 cup chopped onion
3 Tblp soy flour
12 tsp curry
1/4 tsp cumin
1/4 tsp nutmeg
2 cloves garlic, crushed
1 cup cubed yam
1/4 tsp salt
32 oz low sodium vegetable broth
15 oz canned pumpkin, no salt
1/2 cup soy milk, Silk vanilla
Juice from 1/2 lime
Directions
Spray bottom of dutch oven with cooking spray. Sautee onion and spices. Add yam, salt, broth and pumpkin. Bring to a boil and then simmer for about an hour or until the yam pieces are soft. Remove from heat and cool. In 2 batches, whir in blender until smooth. Return to pan. Add milk and heat through. Add lime juice and serve. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSERRR.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSERRR.
Member Ratings For This Recipe
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SIEGFRIED66
