Pampkins Soup with Zucchini and Extra Virgin Olive Oil

Pampkins Soup with Zucchini and Extra Virgin Olive Oil
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.3
  • Total Fat: 11.8 g
  • Cholesterol: 3.9 mg
  • Sodium: 491.2 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Pampkins Soup with Zucchini and Extra Virgin Olive Oil calories by ingredient
Submitted by:

Introduction

Ispired by Ippolito Cavalcanti "Zuppa di Zucca" this is a Very Low Calories, Carboidrates and Fats recipes. Ispired by Ippolito Cavalcanti "Zuppa di Zucca" this is a Very Low Calories, Carboidrates and Fats recipes.
Number of Servings: 4

Ingredients

    450 grams Pumpkin, cooked
    450 grams Potato, raw
    225 grams Zucchini
    225 grams Onions, raw
    225 grams Carrots, raw
    110 grams Celery, raw
    250 grams Yogurt, plain, low fat
    3 tbsp Extra Virgin Olive Oil
    1 tbsp Italian Seasoning (Herbs: Oregano, Rosemary, Parsely, etc) (by QUAYBIRD)
    1 grams Salt

Tips

Serve as main dish pour on a slice of rustic bread fried with a tbs of Extra Virgin Olive OIL


Directions

1. Heat 2 tbs EVO in a large pot and add: carrots; onions and celery finely chopped. Let fry until translucent, tha add a cup of fresh water.
2. Add chopped pumpkin, potatoes and succhini, the stir.
add a cup of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.
3. Add yogurt and a generous pinch of Italian herbs (rosemery, thyme, fennel seeds) if you like them.
4. Puree soup (blender or immersion blender)
5. Add a generous pinch of chopped parsely.
6. Pour the soup into a bowl and sprinkle it with EVO as you like it.
7. Serve as entrče or main dish with tosted rustic bread or tarallini.

Serving Size: makes 4 in 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICKYSAC.

Rate This Recipe