Tomato-pumpkin cream soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 1.7 g
  • Cholesterol: 1.5 mg
  • Sodium: 470.0 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.8 g

View full nutritional breakdown of Tomato-pumpkin cream soup calories by ingredient
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Number of Servings: 8


    Pumpkin, raw, 300 grams
    Potato, raw, 2 medium
    1 leek
    Chicken Broth, 14 fl oz/ 4 dl
    Philadelphia Light cream cheese, 1 tbsp
    Apple juice, unsweetened, 7 fl oz / 2 dl
    Roasted pumpkin seeds.


Peel and chop pumpkin, leek and potatoes. Boil vegetables with chicken broth and apple juice until soft. Add Philadelphia light cream cheese and mash all ingredients. Flavour with salt and pepper. Beautify with some roasted pumpkin seeds.
Makes 4 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MAMEHA.

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Member Ratings For This Recipe

  • Bad
    0 of 1 people found this review helpful
    Interesting recipe, but either misnamed or at least 1 ingredient (tomatoes) is missing. - 10/18/08

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