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Add a photoServings: 4
Ingredients
- 1 sm Pie pumpkin, cleaned out
- 2 x Potatoes,
- 2 x Carrots,
- 1 x Onion, finely minced
- 2 cl Garlic, crushed Extra virgin olive oil, Fresh parsley, basil, thyme, minced Salt & pepper
- 4 Tbsp. Cream,
- 2 Tbsp. Butter,
- 2 Tbsp. Soy sauce,(optional) Lowfat sour cream, Chives, minced
Directions
- Cut pumpkin, potatoes and carrots into pcs and steam till tender.
- Remove peel from pumpkin. Save steaming water. Saute/fry onion and garlic in a little extra virgin olive oil till transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add in spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, lowfat milk or possibly chicken stock. Heat but don't boil. Garnish with a dollop of lowfat sour cream and chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 78 | 46% |
| Total Fat 8.83g | 11% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 523mg | 22% |
| Potassium 502mg | 14% |
| Total Carbs 20.46g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.13g | 2% |
| Protein 3.19g | 5% |
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