Pumpkin-Parsley Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 360.6
- Total Fat: 17.9 g
- Cholesterol: 30.0 mg
- Sodium: 8,773.3 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 7.9 g
- Protein: 11.5 g
View full nutritional breakdown of Pumpkin-Parsley Soup calories by ingredient
Introduction
The Junior Preschool children and teachers are very proud to share their recipe for this delicious soup! The Junior Preschool children and teachers are very proud to share their recipe for this delicious soup!Number of Servings: 1
Ingredients
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1 tbsp Extra Virgin Olive Oil
2 Leeks , sliced, 1/4 inch thick, rinsed or 1 onion chopped
2 stalks, Celery, sliced
1 clove Garlic, chopped
1 medium Pumpkin, peeled and cut into ½ inch cubes
6 cups (8 fl oz) Low-Sodium Chicken or Vegetable Broth
1¾ tsp Salt
¼ tsp Pepper, black
1 bunch fresh Parsley, chopped
Directions
1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the pumpkin cubes and broth. Simmer until the pumpkin is tender, about 25 minutes.
3. Stir in the salt and black pepper.
4. Puree using hand blender until you reach the desired consistency. Add more broth if needed.
5. When serving garnish with fresh parsley and toasted pumpkin seeds.
6. Serve with crackers or fresh crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRAYDONHALL.
2. Add the pumpkin cubes and broth. Simmer until the pumpkin is tender, about 25 minutes.
3. Stir in the salt and black pepper.
4. Puree using hand blender until you reach the desired consistency. Add more broth if needed.
5. When serving garnish with fresh parsley and toasted pumpkin seeds.
6. Serve with crackers or fresh crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRAYDONHALL.