Creamy Pumpkin Soup Recipe
This soup has the delicious flavors of fall and will warm you up on a cold night.
Overview
Total time: 02 M
Servings: 6
Calories: 100
Ingredients
- 1 tbsp. mascarpone cheese
- 1/4 tsp. curry powder
- 1/4 tsp. ground black pepper
- 1 tsp. kosher or sea salt
- 1/2 tsp. chili powder
- 2 cups yams baked and peeled
- 3/4 cup pumpkin puree
- 3 cups vegetable broth
- 1/4 medium onion roughly chopped
- 1 clove garlic
- 1 tbsp. olive oil
Nutritional Information
- Serving Size: 1 cup
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 860mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 2g
- Protein: 1g
Instructions
- Cook garlic and onion in olive oil until tender.
- Transfer to WildSide+ jar, and add remaining ingredients in order listed.
- Secure lid and select "Soup."
I tried the soup button on my blender and it does not get it hot enough for soup. Do you then have to heat it up separately??
Cream cheese or heavy whipping cream may be substituted for mascarpone cheese.
what can I sub in for the mascaparone? I never buy that kind of cheese.
try organic grassfed butter
can you sub yogurt for the mascaparone?
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