Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.9 mg
  • Sodium: 514.4 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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Number of Servings: 8


    1 tablespoon olive oil
    1 onion, chopped
    4 Cups pumpkin flesh, chopped
    1 carrot
    3 sprigs fresh rosemary
    4 cups chicken stock or vegetable stock
    3 bay leaves
    1 cup skim milk powder



In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.

Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.

Add stock and bay leaves.

Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.

Remove any rosemary stalks and bay leaves.

Place a third of the soup in the blender with a third of the skim milk powder and puree.

Pour into a large bowl.

Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user COYOYOQUEEN.

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