High Protein Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 154.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 558.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 6.2 g
- Protein: 10.2 g
View full nutritional breakdown of High Protein Pumpkin Soup calories by ingredient
Introduction
This smooth and creamy vegan soup with pumpkin, green pepper, mushrooms, onion and garlic is low in fat but rich in taste. The protein content is boosted with the addition of nutritional yeast that subtly enriches the flavor. Makes 8 1-cup servings. This smooth and creamy vegan soup with pumpkin, green pepper, mushrooms, onion and garlic is low in fat but rich in taste. The protein content is boosted with the addition of nutritional yeast that subtly enriches the flavor. Makes 8 1-cup servings.Number of Servings: 8
Ingredients
-
3 tbs Extra Virgin Olive Oil
2 cups Mushrooms, fresh pieces or slices
1 Green Peppers, seeded and sliced (about 1 cup)
4 cloves Garlic
1 medium Onion, raw
1-1/4 cups Pumpkin, canned, without salt
1 tsp Kosher Salt
4 cups Imagine Organic Vegetable Broth
1 tbs Molasses, blackstrap
16 tbs (1 cup) Nutritional Yeast, Veg Support Formula
2 tsp BRAGG Liquid Aminos
1/2 tsp Smoked Paprika
1/2 tsp Chipotle Chili Powder
1/2 tsp black pepper
1 tsp Tabasco or other hot sauce, or to taste
Directions
Preheat oven to 450 degrees F. Peel and quarter onion. Wash and seed pepper and cut into 1-inch strips. Peel garlic. Put 1 tbs oil into bottom of lasagne pan or cookie sheet. Add vegetables including sliced mushrooms. Brush surface with 1 tbs additional oil. Sprinkle 1/2 tsp kosher salt over everything.
Roast for 10 minutes, then stir vegetablse to turn. Roast for 10 additional minutes. Remove and let cool.
Add roasted vegetables and any oil or liquid on the pan into a metal pot on stove and add 2 cups vegetable broth, Using immersion blender, blend until smooth. Add spices and seasonings, molasses, and nutritional yeast and remaining broth and blend until very smooth. Taste and add salt or Bragg's to taste.
Serves 8, at 1 cup each
Number of Servings: 8
Roast for 10 minutes, then stir vegetablse to turn. Roast for 10 additional minutes. Remove and let cool.
Add roasted vegetables and any oil or liquid on the pan into a metal pot on stove and add 2 cups vegetable broth, Using immersion blender, blend until smooth. Add spices and seasonings, molasses, and nutritional yeast and remaining broth and blend until very smooth. Taste and add salt or Bragg's to taste.
Serves 8, at 1 cup each
Number of Servings: 8