
Send a Meal BlogWednesday, October 09 2013
lovely color, exceptional flavor, and creamy texture of this soup make it a nice side dish recipe. It's made with heart healthy soymilk.
![]() Servings: 6
Serving size: 3/4 cup
Prep Time: 45 mins
ingredients
directions
Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.
Stir in pumpkin, broth, pepper, and, if desired, cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.
Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.
Stir in the soymilk and enough of the water to reach desired consistency; heat through, but do not boil. Stir in enough of the sugar to taste. Serve warm.
If desired, garnish with toasted pumpkin seeds or pine nuts. Makes 6 (3/4-cup) servings.
Note
nutrition information
Per Serving: cal. (kcal) 69, Fat, total (g) 3, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, fiber (g) 1, pro. (g) 3, sodium (mg) 304, Starch () 0.5, Fat () 0.5, Carb
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