Pumpkin Pie Soup

Pumpkin Pie Soup
Special Recipe : Pumpkin Pie Soup

Summary

Pumpkin Pie Soup

Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

Servings 0}

Integrated

  • 4 pounds pumpkin, peeled and cut into cubes
  • 2 cups vanilla-flavored coconut beverage
  • 1 (14.5 ounce) can chicken broth
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 cup vanilla yogurt
  • 1/2 cup chopped toasted walnuts

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.

  2. Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Per Serving:

  • 194.9 calories
  • protein 6.3g 13% DV
  • carbohydrates 28g 9% DV
  • fat 9.2g 14% DV
  • cholesterol 2.5mg 1% DV
  • sodium 503.4mg 20% DV.

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