Creamy pumpkin soup (vegetarian)
Healthy, full of veggies and fall flavor- your favorite creamy pumpkin vegetarian soup!
Servings: 4 servings
- 1/3 of a large pumpkin
- 1/2 onion
- 3 medium size carrots
- 2 small potatoes
- 3 cups vegetable stock
- 1 cup of water
- about 1/2 tspn salt
- pepper to taste
- 1/2 cup cream (half and half)
Cut all veggies in chunks and add to a pot with the veggie stock and water (add more if needed) and cook over medium heat until tender.
Once vegetables are tender to fork( about 20-25 minutes), add salt and pepper and transfer them to your blender and BLEND( or use a stick blender right in your pot)
Stir in cream and garnish with raspberries( or like my daughter- mash them in the bowl and then add soup on top)
Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 50mg | Potassium: 932mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17728IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg