Appetizers / Soups / Salads

Pumpkin soup with vegan italian sausage JP is for Soup.

Pumpkin soup with vegan italian sausage JP takes 10 minutes to prepare.

Pumpkin soup with vegan italian sausage JP takes 15 minutes to cook.

Pumpkin soup with vegan italian sausage JP makes 6 servings.

The ingredients for Pumpkin soup with vegan italian sausage JP are:

1 large Onions, raw
1.75 cup Pumpkin, canned, without salt
4 cup Stock, Imagine Organic Vegetable (by BOFERRIS)
4 serving FIELD ROAST grain meat sausage Italian vegan
2 serving Olive Oil: Kroger, Pure Olive Oil, 1tbsp/serving
6 clove Garlic
3.5 cup Canned Tomatoes

Here is how you make Pumpkin soup with vegan italian sausage JP:

saute onions and garlic in 1 TBSP oil in stock pot until browned.Add pumpkin, tomatoes (large can), and vegetable stock.simmer until tomatoes are soft.Meanwhile, slice sausage into rounds and saute in 1 Tbsp oil, making sure both sides get crispy.Use immersion blender to make soup in stock pot smooth before adding sausage. Serve.Serving Size: 4 1.5-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JPITTOCK13.

The nutritional information for Pumpkin soup with vegan italian sausage JP is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.1

• Total Fat: 11.8 g
• Cholesterol: 0.0 mg
• Sodium: 950.7 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 6.5 g
• Protein: 19.7 g

The dietary needs meet for Pumpkin soup with vegan italian sausage JP is Vegan