Italian

Pampkins Soup with Zucchini and Extra Virgin Olive Oil is for Soup.

Pampkins Soup with Zucchini and Extra Virgin Olive Oil takes 15 minutes to prepare.

Pampkins Soup with Zucchini and Extra Virgin Olive Oil takes 20 minutes to cook.

Pampkins Soup with Zucchini and Extra Virgin Olive Oil makes 4 servings.

The ingredients for Pampkins Soup with Zucchini and Extra Virgin Olive Oil are:

450 grams Pumpkin, cooked
450 grams Potato, raw
225 grams Zucchini
225 grams Onions, raw
225 grams Carrots, raw
110 grams Celery, raw
250 grams Yogurt, plain, low fat
3 tbsp Extra Virgin Olive Oil
1 tbsp Italian Seasoning (Herbs: Oregano, Rosemary, Parsely, etc) (by QUAYBIRD)
1 grams Salt

Here is how you make Pampkins Soup with Zucchini and Extra Virgin Olive Oil:

1. Heat 2 tbs EVO in a large pot and add: carrots; onions and celery finely chopped. Let fry until translucent, tha add a cup of fresh water.2. Add chopped pumpkin, potatoes and succhini, the stir.add a cup of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.3. Add yogurt and a generous pinch of Italian herbs (rosemery, thyme, fennel seeds) if you like them.4. Puree soup (blender or immersion blender)5. Add a generous pinch of chopped parsely.6. Pour the soup into a bowl and sprinkle it with EVO as you like it.7. Serve as entr?e or main dish with tosted rustic bread or tarallini.Serving Size: makes 4 in 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user MICKYSAC.

The nutritional information for Pampkins Soup with Zucchini and Extra Virgin Olive Oil is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 287.3

• Total Fat: 11.8 g
• Cholesterol: 3.9 mg
• Sodium: 491.2 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 7.8 g
• Protein: 7.8 g

Pampkins Soup with Zucchini and Extra Virgin Olive Oil is Italian cuisine.