HOMEMADE: Pumpkin Soup

1. butternut pumpkin
2. carrots (around 150 grams)
3. Celery (2 stalks)
4. Fat free beef, vegetable, or chicken stock (1can)
5. Water (2 cans)
6. tablespoon olive oil
7. spices and herbs: I used rosemary, chicken seasoning, salt, pepper, chili powder, garlic , onion salt, very small amount thyme, and a pinch of cinnamon. Use the herbs and spices to YOUR taste.
8. sour cream, Greek yoghurt, or thickened cream- to taste

1. Chop carrots, celery, in onion if you have onion into very fine dices. Then chop up pumpkin into one inch squares.
2. saute carrots, onions, and celery until soft and onions are translucent
3. Add stock and water, bring to boil
4. add herbs and spices except salt
5. add pumpkin cubes once water is boiling and simmer for 30-40 minutes
6. blend using a blender and transfer blended soup to a pot. OR you can blend directly in the pot you cooked the mixture in with a hand held blender.
7. bring back to full heat. Add salt to taste.
8.one serving is 1 1/2 cups. Garnish with a tablespoon of sour cream, Greek yoghurt or thickened cream.. to taste


Serving Size: 5x 3 soup ladles

Number of Servings: 5

Recipe submitted by SparkPeople user SOLOWOLF.