GoFlabGo Spicy Fall Veggie Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.2 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 2.5 g

View full nutritional breakdown of GoFlabGo Spicy Fall Veggie Soup calories by ingredient
Submitted by:


Great any time of year! Great any time of year!
Number of Servings: 10


    2 Bay Leaves
    0.25 tsp Cinnamon, ground
    0.75 tsp Cumin seed, ground
    1.50 tsp Curry powder
    1 dash Pepper, black
    2 tsp Ginger Root, minced
    1.50 cup, chopped Onions, raw
    4 cups Pumpkin, canned, without salt
    4 cups Water, tap
    1 tbsp Extra Virgin Olive Oil
    1 tsp Kosher Salt
    0.50 tsp Coriander, ground
    4 cups, cubes Butternut Squash
    2 cloves Garlic
    3 cups diced rutabagas


Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.


1 Sauté onions in olive oil (or butter), add garlic, ginger, spices in a thick-bottomed pot over medium heat. Add the rutabaga, butternut squash and sauté until softened, about 5 to 6 minutes.

2 Add stock, bay leaves, and pumpkin purée. If soup is too thick for your taste, add more stock or water to thin it. Simmer for 10 to 15 minutes.

3 Remove bay leaves. Use an immersion blender to purée the soup.

4 Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Serving Size: Makes 10 (2 cup) servings

Rate This Recipe