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 roasted pumpkin cubes,onion and whole garlic cloves in olive oil on a tin foil lined baking sheet in a 375 F convection oven for 30-40 mins. Sprinkled them with cinnamon,ginger, black pepper and salt. I did not use chili powder, not a fan of it in pumpkin soup .Cooked yam in microwave. I used 2 cups of vegetable broth and 1 cup of milk. I used 2 cups of pumpkin cubes. Put everything in WildSide jar, added sprinkle of ginger and curry powder and selected "Soup". The best pumpkin soup I have ever made. I don’t usually roast the pumpkin and vegetables. This made the taste comparable to any bistro restaurant soup. The taste is delicious.
Go to www.thehealthychef.com on how to roast the perfect pumpkin
My Blentec unit has a WildSide Jar, but it does not have a "Soup" button, just "smoothie, hi, med lo & pulse"; so what buttons do I use and for how long?
Yes, you can. We’d recommend Greek yogurt since it’s a little thicker. The white of the yogurt may not blend quite as well (you might see white flecks in it).
can you use potatoes to yams
Blend on "Hi" for 90-180 seconds. Happy Blending!
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