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fall soup
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Ingredients
| 1 |
tablespoon olive oil |
| 1 |
medium onion, diced |
| 2 |
cloves garlic, diced |
| 2 |
tablespoons curry powder |
| 1 |
teaspoon oregano |
| 1 |
teaspoon thyme |
| 15 |
oz. pumpkin |
| 4 |
cups vegetable broth |
| 1/2 |
cup soy milk |
Directions
- In a large soup pot, saute onion and garlic in olive oil until translucent. Stir in curry powder, oregano and thyme. Add broth and pumpkin and mix well. Bring to a boil and then reduce to a simmer. Puree with an immersion blender or carefully in a regular blender. Return to soup pot and stir in cream or soy milk. Season with salt and pepper.
Categories
Soup
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Serving Size 413.1g |
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Amount Per Serving |
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Total Carbohydrates 16.4g 5%
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| Vitamin A 332% |
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Vitamin C 12% |
| Calcium 7% |
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Iron 20% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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