Crockpot Jamaican Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 591.2 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 5.0 g
- Protein: 3.6 g
View full nutritional breakdown of Crockpot Jamaican Pumpkin Soup calories by ingredient
Number of Servings: 8
Ingredients
-
--2 cups of fresh pumpkin, or 1 can (15 oz)
--4 cups vegetable broth
--2 cups water
--1 red onion. chopped
--2 celery stalks, chopped
--2 yams, peeled and chopped
--3 chopped garlic cloves
--1 inch fresh ginger, peeled and grated
--1 T white sugar
--2 tsp kosher salt
--1 tsp tumeric (this was the first time I bought tumeric, and I do think it's a necessary spice)
--1/4 tsp allspice
--1/4 tsp nutmeg
-- 6 T cream (optional - original recipe called for heavy whipping cream, but I often use fat free half&half)
Directions
Empty pumpkin into your crockpot, and add the chopped vegetables. Add the spices and sugar. Stir in the vegetable broth and water.
Cover and cook on low for 6-8 hours.
use an immersible blender to blend soup until smooth. Add cream (or substitute) and stir before serving.
Makes about 8 servings - we like to have a spinach salad and fresh loaf of wheat bread with this!
Number of Servings: 8
Recipe submitted by SparkPeople user NEW_TO_PGH.
Cover and cook on low for 6-8 hours.
use an immersible blender to blend soup until smooth. Add cream (or substitute) and stir before serving.
Makes about 8 servings - we like to have a spinach salad and fresh loaf of wheat bread with this!
Number of Servings: 8
Recipe submitted by SparkPeople user NEW_TO_PGH.
Member Ratings For This Recipe
-
LARATEXAS11
