Insanely Delicious Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 74.0
- Total Fat: 0.5 g
- Cholesterol: 2.1 mg
- Sodium: 427.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.5 g
- Protein: 2.4 g
View full nutritional breakdown of Insanely Delicious Pumpkin Soup calories by ingredient
Introduction
Suprisingly delicious recipe created with parts of the different recipes I found online. Fat free half and half and a tablespoon of can't believe it's not butter spray make this a rich and insanely delicious, yet laughably low-calorie dish. Served it in a hallowed out pumpkin that I baked in the oven for 45 minutes. Suprisingly delicious recipe created with parts of the different recipes I found online. Fat free half and half and a tablespoon of can't believe it's not butter spray make this a rich and insanely delicious, yet laughably low-calorie dish. Served it in a hallowed out pumpkin that I baked in the oven for 45 minutes.Number of Servings: 20
Ingredients
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1 2 lb. Sugar-Pumpkin
1 Butternut Squash
4 White Potatoes
4 Medium Onions
1 Leek
5 Cloves of Garlic
6 Cups Chicken Broth
1 Cup Fat Free Half & Half
1 Tbs. Can't Believe it's Not Butter Spray
Dash Nutmeg
1 tsp. Red Pepper Flakes
1 tsp. Thyme
3 Bay Leaves
Salt and Pepper to taste
Pam cooking spray
Directions
Preheat the oven to 350. If serving in a hallowed-out pumpkin, top and de-seed the pumpkin. Quarter and de-seed the sugar pumpkin and the butternut squash. Place all in oven on a baking sheet for 45 minutes with a spray of Pam.
While squash bakes, cube the potatoes, slice the leek, chop the onions and roughly chop the garlic. Place all but potatoes in a soup pot over medium heat to soften (do not burn).
When onions have softened, add potatoes, thyme, bay leaves and red pepper flakes and chicken broth. Increase heat, bring to a boil and then reduce to a simmer.
Remove pumpkins and squash from oven. Take meat from the squash and the sugar pumpkin, cube and add to the pot. Cook until all ingredients are soft.
Puree in batches in blender or food processor until smooth. Add fat-free half and half and can't believe it's not butter and nutmeg. Stir and serve.
Makes 18 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SERAH_LIFE.
While squash bakes, cube the potatoes, slice the leek, chop the onions and roughly chop the garlic. Place all but potatoes in a soup pot over medium heat to soften (do not burn).
When onions have softened, add potatoes, thyme, bay leaves and red pepper flakes and chicken broth. Increase heat, bring to a boil and then reduce to a simmer.
Remove pumpkins and squash from oven. Take meat from the squash and the sugar pumpkin, cube and add to the pot. Cook until all ingredients are soft.
Puree in batches in blender or food processor until smooth. Add fat-free half and half and can't believe it's not butter and nutmeg. Stir and serve.
Makes 18 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SERAH_LIFE.
Member Ratings For This Recipe
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