Wednesday, October 9, 2013

Pumpkin Soup


Ingredients:
4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree or (better yet fresh)
4 cups vegetable broth
1 cup water (optional)

 Directions:
1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
2. Stir in apples, pumpkin, broth, and water. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a blender, be careful it's hot.
4. Return soup to saucepan; reheat, covered, over low heat.

Nutritional Analysis
5 servings
120 cal, 2g protein, 9g fiber, 18g sugar (from just the apples)

I serve this with tofu croutons, 1/5 a package per serving
130 cal, 14g protein

Total 250 calories, 16g protein

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