Pumpkin Soup

by Jill Dalton

Pumpkin Soup

Jill Dalton
It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.
5 from 1 vote
Servings 4 people
Prep 15 mins
Cook 18 mins
Total 33 mins

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Ingredients
 
 

Instructions
 

  • If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
  • Satè onions in a couple tablespoons of water until translucent.
  • Blend onions in a blender with a little of the vegetable broth.
  • Place into a soup pot along with pumpkin purée and the remaining ingredients.
  • Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.
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Nutrition info

Calories: 303kcalCarbohydrates: 52gProtein: 9gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 15mgPotassium: 2466mgFiber: 5gSugar: 21gVitamin A: 57889IUVitamin C: 64mgCalcium: 160mgIron: 7mg

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3 comments

WilfredsCrueltyFree October 31, 2017 - 7:11 am

Looks beautiful!

Reply
Kim Sandhu March 20, 2018 - 6:26 pm

Hello there, You have done a fantastic job. I’ll definitely digg it and for my part recommend to my friends. I am confident they will be benefited from this website.

Reply
Anita Ferro September 24, 2019 - 1:36 am

Hi Jill,
Can I subsitute Almond milk or cashew milk instead of the coconut milk? Please let me know.

Also, thanks for all the great recipes. I just found your website and I plan on making a lot of your recipes. They all look very delicious and my boyfriend and I need a more healthy diet. Again, thanks so much for all you do!

Reply

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