Lakeshore Pumpkin Soup (Not yet rated)
Submitted by adam
The perfect autumn soup. Serve with some bread or crackers.
Cal: 183 Fat: 6g Carbs: 25g Protein: 7g Fiber: 2g
More Nutrition...
More Nutrition...
Original recipe serves 10
Directions
Melt the margarine in a 5 quart saucepan over medium heat.
Add the cumin and coriander.
Add the vegetables and cook until the onions are tender, about 5 minutes.
Add add about 13 fl oz of the broth (or one can's worth) and simmer for 20 minutes.
Carefully transfer the mixture to a blender and puree until smooth.
Add the puree back to the pot and stir in the wine, pumpkin, and remaining broth. Add salt and Tobasco sauce to taste. Cook until all is heated through. Do not boil.
Add the cumin and coriander.
Add the vegetables and cook until the onions are tender, about 5 minutes.
Add add about 13 fl oz of the broth (or one can's worth) and simmer for 20 minutes.
Carefully transfer the mixture to a blender and puree until smooth.
Add the puree back to the pot and stir in the wine, pumpkin, and remaining broth. Add salt and Tobasco sauce to taste. Cook until all is heated through. Do not boil.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
9.2
--
8.4
8.6
9.3
0
13.7
5.6
Calories: 183.1
Total Sugars: 3.5g
Carb.: 25.3g
Fiber: 2.2g
Total Fats: 6g
Cholesterol: 0mg
Protein: 6.8g
Sodium: 134.7mg
*Data provided by USDA
Leave a Review:
You are submitting anonymously. To submit under your username, please Sign in or join.