Slimmers Pumpkin Soup

Slimmers Pumpkin Soup

16 Reviews 2 Pics
Cheryl
Recipe by  Cheryl

“This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
  2. Add milk, blend until smooth and serve.

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Reviews (16)

Rate This Recipe
RD8400
20

RD8400

This soup was very plain. I ended up adding a bunch of stuff to make it taste better. I added more nutmeg and ginger. I also added garlic and maple syrup. If you garnish with freshly chopped rosemary, thyme and parsley it really tops it off!

LDelval
14

LDelval

This was a good base recipe; it's one of the few that doesn't call for cream. The only changes I made were to use: 1)stock cubes (chicken and veggie stock with 3 cups of water - normally each cube takes 2 cups - kept that simmering on the stove while I prepped the other ingredients, so it reduced a little bit more); and 2) one large sweet potato cubed. I think the stock and sweet potato added a nice depth of flavour. Next time I make this I'll skip the skim milk and instead use a dollop of fat-free creme fraiche in each bowl. Also I'll roast the pumpkin first (think this might make for a nuttier flavor).

Jennifer
10

Jennifer

As mentioned, this was an excellent based soup and was not based on creme. That being said, once it was put through the blender, it was bland. This was very easily fixed with a LOT of spices. When I first saw a dash, I almost laughed. I ended up putting in about 3 tablespoons of nutmeg, 1 tablespoon of ginger, and 4 tablespoons of cinnamon. I also used a sweet potato as suggested. Finally, to give a little nuttier flavor. I added about 1/4 cup of hazelnut fat free cream. This definitely kicked it up. All told it was a lot of fun to work with a girlfriend and figure out what to add to the soup.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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