Easy Pumpkin Carrot Soup
Nutritional Info
- Servings Per Recipe: 100
- Amount Per Serving
- Calories: 11.8
- Total Fat: 0.4 g
- Cholesterol: 0.8 mg
- Sodium: 7.7 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.3 g
View full nutritional breakdown of Easy Pumpkin Carrot Soup calories by ingredient
Introduction
Easy to make, lots of variations Easy to make, lots of variationsNumber of Servings: 100
Ingredients
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2 tablespoon butter
3 cups diced white or yellow onion
6 clove garlic, minced
2 tablespoon ground paprika
8 cups vegetable broth
6 cups carrots, peeled and sliced into rounds
3.5 cups pumpkin, peeled and cut into cubes
1 teaspoon salt
½ teaspoon pepper
Tips
I added some cumin and siracha - play with it!
Directions
Melt the butter in a large soup pot over medium heat. Add the onion to the pan and saute until tender about 8 minutes.
Stir in the garlic, paprika and cook for one minute. Add the chicken broth, carrots pumpkin, salt and pepper and bring soup to a boil. Simmer the soup over medium-high heat until the carrots are tender, about 35-45 minutes.
Using a blender or food processor, puree the soup until smooth.
Serving Size: Each ounce is counted here as a "serving" to make it scale-friendly.
Number of Servings: 100
Recipe submitted by SparkPeople user H_B_F_S.
Stir in the garlic, paprika and cook for one minute. Add the chicken broth, carrots pumpkin, salt and pepper and bring soup to a boil. Simmer the soup over medium-high heat until the carrots are tender, about 35-45 minutes.
Using a blender or food processor, puree the soup until smooth.
Serving Size: Each ounce is counted here as a "serving" to make it scale-friendly.
Number of Servings: 100
Recipe submitted by SparkPeople user H_B_F_S.