Creamy Pumpkin Soup Recipe
This soup has the delicious flavors of fall and will warm you up on a cold night.
Overview
Total time: 02 M
Servings: 6
Calories: 100
Ingredients
- 1 tbsp. mascarpone cheese
- 1/4 tsp. curry powder
- 1/4 tsp. ground black pepper
- 1 tsp. kosher or sea salt
- 1/2 tsp. chili powder
- 2 cups yams baked and peeled
- 3/4 cup pumpkin puree
- 3 cups vegetable broth
- 1/4 medium onion roughly chopped
- 1 clove garlic
- 1 tbsp. olive oil
Nutritional Information
- Serving Size: 1 cup
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 860mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 2g
- Protein: 1g
Instructions
- Cook garlic and onion in olive oil until tender.
- Transfer to WildSide+ jar, and add remaining ingredients in order listed.
- Secure lid and select "Soup."
I tried the soup button on my blender and it does not get it hot enough for soup. Do you then have to heat it up separately??
what can I sub in for the mascaparone? I never buy that kind of cheese.
Cream cheese or heavy whipping cream may be substituted for mascarpone cheese.
try organic grassfed butter
I roasted pumpkin cubes,onion and whole garlic cloves in olive oil on a tin foil lined baking sheet in a 375 F convection oven for 30-40 mins. Sprinkled them with cinnamon,ginger, black pepper and salt. I did not use chili powder, not a fan of it in pumpkin soup .Cooked yam in microwave. I used 2 cups of vegetable broth and 1 cup of milk. I used 2 cups of pumpkin cubes. Put everything in WildSide jar, added sprinkle of ginger and curry powder and selected "Soup". The best pumpkin soup I have ever made. I don’t usually roast the pumpkin and vegetables. This made the taste comparable to any bistro restaurant soup. The taste is delicious.
Go to www.thehealthychef.com on how to roast the perfect pumpkin
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