Harvest Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 146.1
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 761.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 4.8 g
- Protein: 1.8 g
View full nutritional breakdown of Harvest Pumpkin Soup calories by ingredient
Number of Servings: 5
Ingredients
-
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Directions
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
Number of Servings: 5
Recipe submitted by SparkPeople user MOONLIT.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
Number of Servings: 5
Recipe submitted by SparkPeople user MOONLIT.