Pumpkin Soup with Nutmeg
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 816.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.6 g
View full nutritional breakdown of Pumpkin Soup with Nutmeg calories by ingredient
Introduction
The BEST pumpkin soup I've ever had. Absolutely no cream in it, however it has the smoothest and creamiest texture ever, and is very very filling. Perfect for those cold nights!*You can substitute pumpkin with butternut squash if need be!* The BEST pumpkin soup I've ever had. Absolutely no cream in it, however it has the smoothest and creamiest texture ever, and is very very filling. Perfect for those cold nights!
*You can substitute pumpkin with butternut squash if need be!*
Number of Servings: 6
Ingredients
-
2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 tsp nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock, low salt
Directions
*If you have the time, roast pumpkin in oven for a beautiful flavour through out your soup. Just drizzle a bit of olive oil on top of the pumpkin pieces and cook in oven until soft. Continue with steps below*
Heat olive oil in a large saucepan over low heat, add onion and cook for 3-4 minutes, until soft. Add garlic and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boill. Turn heat to low, cover and simmer for 30 minutes. Cool slightly, then blend in batches using blender or food processor.
*If you are in the United States or other parts of the world, it my be hard to find a suitable pumpkin variety such as Kent, however you can substitute pumpkin for butternut squash and still have a wonderful soup*
Serving Size: makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENGERPRINCESS.
Heat olive oil in a large saucepan over low heat, add onion and cook for 3-4 minutes, until soft. Add garlic and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boill. Turn heat to low, cover and simmer for 30 minutes. Cool slightly, then blend in batches using blender or food processor.
*If you are in the United States or other parts of the world, it my be hard to find a suitable pumpkin variety such as Kent, however you can substitute pumpkin for butternut squash and still have a wonderful soup*
Serving Size: makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENGERPRINCESS.