Pumpkin Soup

Pumpkin Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.7
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.4 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 11.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient


Introduction

This is a simple dump type of soup that I use with left overs of things when I need to clean out the pantry. Good with any left over meat and you can add any vegetables you want. This is a simple dump type of soup that I use with left overs of things when I need to clean out the pantry. Good with any left over meat and you can add any vegetables you want.
Number of Servings: 4

Ingredients

    2 cup Pumpkin, canned, without salt
    2 cup 365 Organic Light Coconut Milk (by UZIMAA)
    .75 cup, chopped Onions, raw
    1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    2 clove Garlic
    3 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
    1 cup Beans - Bush's Black Beans Reduced Sodium
    2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    100 gram(s) GARBANZO BEAN (by *CLAUDIA*)
    1 lime yields Lime Juice
    3 tbsp Parsley, dried
    1 tsp Cumin seed
    2 tbsp Cilantro, raw
    0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice
    3 tbsp Curry powder
    2 tsp Turmeric, ground

Tips

Because of the curry and tomatoes - I recommend you cleaning this out and storing in glass containers for reheating.


Directions

sauté the vegetables until they start to become translucent. Add everything else. Bring to a boil for a few minutes. Serve. The coconut may separate from the pumpkin - and that is okay.

Serving Size: 1 bowl

TAGS:  Vegetarian Meals |