Pumpkin Corn Chia Chowder Soup
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,053.3
- Total Fat: 49.0 g
- Cholesterol: 6.0 mg
- Sodium: 2,029.0 mg
- Total Carbs: 137.2 g
- Dietary Fiber: 34.7 g
- Protein: 40.4 g
IntroductionThis seasonal pumpkin soup is loaded with veggies and warms your soul with ginger, cumin and a touch of cinnamon. It's easy to make too, for a busy night. Let a hearty, tasty soup to set the mood for a wonderful harvest season. This seasonal pumpkin soup is loaded with veggies and warms your soul with ginger, cumin and a touch of cinnamon. It's easy to make too, for a busy night. Let a hearty, tasty soup to set the mood for a wonderful harvest season.
2 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2 cup Vegetable Broth
1 small Onions, raw
2 tbsp Extra Virgin Olive Oil
283 grams Yellow Sweet Corn, Frozen
1 tsp Ginger Root
2 tbsp Chia Seed Gel
0.25 tsp Cumin seed
0.25 tsp Cinnamon, ground
0.5 cup Milk, 1%
0.5 cup Yogurt Plain Greek Yogurt, non-fat
1 wedge (1/4 of medium tomato) Red Ripe Tomatoes
0.5 cup slices Cucumber (with peel)
1 oz Sunflower Seeds, without salt
Pumpkin puree is amazingly healthy & low calorie. The Greek yogurt adds creaminess & some healthy fats, plus a little tang. Customize the amount & variety of veggie garnish (plain canned black beans w/o spices were not in the ingredient list) to suit each persons' taste. Tip: Kids generally like more veggie pieces & carrot curls. Chia seed gel helps keep you feeling full & adds fiber & plant protein. It also helps to blend the flavors.
You can also add a few black beans, garnish with parsley or cilantro, or some carrot shreds. Sunflower seeds add crunch, as do raw veggie pieces. Have fun with this colorful and easy soup.
Serving Size: Makes about 4 average bowls of soup
Number of Servings: 1
Recipe submitted by SparkPeople user MYSEEDS.