Harvest Pumpkin Soup
Recipe: #1558
October 27, 2011
Categories: Pumpkin, One-Pot Meal, Christmas, Easter, Sunday Dinner, Thanksgiving, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Vegetarian Dinner, more
"I got this recipe from a co-worker. As she was warming this up, a lovely aroma filled the lunchroom. It also looked so tasty, I had to ask her what was in it. She set aside a sample for me to try, and wow, it was great. Thanks Jeannie, now this soup is in my regular rotation."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (381.6 g)
- Calories 131.6
- Total Fat - 8.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 26.4 mg
- Sodium - 990.9 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.3 g
- Sugars - 5.9 g
- Protein - 2.2 g
- Calcium - 79.8 mg
- Iron - 0.8 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add the first 10 ingredients into stock pot over medium high heat.
Step 2
Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
Step 3
Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk and season to taste.
Tips
No special items needed.
5 Reviews
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