Sweet Pumpkin & Carrot Hot or Cold Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 439.9
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.7 mg
  • Total Carbs: 100.5 g
  • Dietary Fiber: 37.7 g
  • Protein: 9.6 g

View full nutritional breakdown of Sweet Pumpkin & Carrot Hot or Cold Soup calories by ingredient


Introduction

I actually was making fresh juice and wanted to use up the leftover carrots, orange, and ginger, so I added it to pumpkin and spiced it. It's very yummy and mixes well with oatmeal, grits, porridge, and other similar things. I actually was making fresh juice and wanted to use up the leftover carrots, orange, and ginger, so I added it to pumpkin and spiced it. It's very yummy and mixes well with oatmeal, grits, porridge, and other similar things.
Number of Servings: 1

Ingredients

    Oil for the pan
    A little over half a can processed pumpkin
    About two cups grated carrots
    Pulp from one juiced orange
    About an inch of grated ginger
    1.5 cups water
    2 tbsp Cardamom
    4 tbsp Cinnamom
    2 tbsp Allspice
    Scrapings of one full vanilla bean

Directions

This is meant to use up pulp from juiced items, but you can grate the carrots and ginger, juice the orange and scrape out the pulp, if you like.

Heat a pan with a little oil on the stove.
Add everything except the pumpkin and vanilla.
Cook about 5 minutes until some browning occurs.
Add water.
Bring to a boil.
Once you have a boil, turn down the heat and let it Simmer for 5 minutes without cover
Add the pumpkin and vanilla
Cook another 5-10 minutes until reduced some.
Transfer to a blender in small batches.
Puree further in blender until everything is smooth
Eat as a soup now or store for later to mix with grains or spread on toast.

Serving Size: Makes 14-16 ounces, use as you will

Number of Servings: 1

Recipe submitted by SparkPeople user NOVELFRIEND.