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Pumpkin Soup Recipe

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Pumpkin Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Vegetable chicken soup, low sodium | 3.50 cup
  • Garlic, raw | 1.00 Tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Butter without salt | 3.00 tbsp
  • Pumpkin, raw | 2.50 cup 1" cubes
  • Ginger root, raw | 0.50 tsp ground
  • Lemon juice, raw | 1.00 tbsp
  • Spices, bay leaf | 2.00 whole
  • Whole milk with added vitamin D | 1.25 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 200.19 mg

Fat per serving: 10.35 g

Saturated fat per serving: 5.48 g

Protein per serving: 9.57 g

Sodium per serving: 98.99 mg

Cholesterol per serving: 30.19 g

Instructions

  1. Crush garlic clove, thinly slice onion and set aside.
  2. Take a large, heavy-based saucepan, melt butter in it then add garlic and onion. Fry at low heat until soft but not colored. Then put pumpkin and toss with the onion for 3 minutes.
  3. Put the vegetable soup and cook at a medium heat until it boils.
  4. Add seasoning, lemon juice, ginger and bay leaves. Cook covered for 20 minutes at low heat, or until the pumpkin is tender.
  5. Discard the bay leaves. Let the soup chill slightly then blend until smooth and ladle into a saucepan.
  6. Now add in the milk and reheat gently; adjust the seasoning, garnish with a swirl of cream or natural yogurt before serving.

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