Revised Pumpkin Soup Recipe

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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
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Lower in sodium Lower in sodium
Number of Servings: 6


    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


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.

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Member Ratings For This Recipe

  • Sounds good. I was liking this recipe when I saw it, but the sodium was way too high. Nice revision. This will be on my Thanksgiving Menu. - 10/14/07

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