HUNGRY GIRL'S SASSY SALSA PUMPKIN SOUP RECIPE
A spicy chunky pumpkin soup that's as easy as it is delicious. The type of salsa you choose will determine how spicy the soup is.
Provided by Martha | Simple Nourished Living
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Spray a soup pot set over medium heat with non-stick cooking spray.
- Add the garlic, chili powder and cumin, and stir until the spices are fragrant, about 1 minute.
- Add broth to the pot and bring it to a simmer.
- Add the pumpkin and stir until it is well blended.
- Add the black beans, corn and salsa and bring mixture to a boil.
- Lower the heat and simmer gently for 10 minutes.
- Top with a sprinkle of cheese and a little fat free sour cream on top, if desired
Nutrition Facts : ServingSize 1 /4th recipe, Calories 163 kcal, Carbohydrate 31 g, Protein 7 g, Fat 0.75 g, Fiber 12 g
SLIMMERS PUMPKIN SOUP
This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
- Add milk, blend until smooth and serve.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 22.7 g, Cholesterol 9.9 mg, Fat 5.4 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 373.2 mg, Sugar 8.9 g
SLIMMERS PUMPKIN SOUP
This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut.
Provided by Cheryl
Categories Pumpkin Soup
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
- Add milk, blend until smooth and serve.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 22.7 g, Cholesterol 9.9 mg, Fat 5.4 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 373.2 mg, Sugar 8.9 g
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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