Pumpkin Soup
4 bowls (8 cups)
Pumpkin Soup
This soup has the taste of fall with a kick. Pumpkin is not just for pies and breads.
*This recipe is naturally plant based vegan.
*This recipe is naturally plant based vegan.
|
1/2 cup chopped onion
2 cloves chopped garlic 2 cups low sodium vegetable broth 1/3 cup red wine 1-1/2 cup pumpkin 1/2 tablespoon balsamic vinegar |
2 tablespoons peanut butter
1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground coriander 1/8 teaspoon ground red pepper |
- Heat medium saucepan over medium-high heat. Add 1 tablespoon broth, cook garlic and onion until tender.
- Lower heat and add all other ingredients. Simmer uncovered 20 minutes.
- Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches.)
- Make sure to take care when blending hot liquids.
Based on 4 servings: Calories 101, Fat 4.2g, Cholesterol 0mg, Sodium 77mg
Carbohydrates 9.7g, Fiber 2.7g, Sugars 3.6g, Protein 4g
Carbohydrates 9.7g, Fiber 2.7g, Sugars 3.6g, Protein 4g
