Thanksgiving

Pumpkin and Carrot Soup is for Soup.

Pumpkin and Carrot Soup takes 30 minutes to prepare.

Pumpkin and Carrot Soup takes 60 minutes to cook.

Pumpkin and Carrot Soup makes 6 servings.

The ingredients for Pumpkin and Carrot Soup are:

2 cups chopped Carrots
1 large chopped Onion
3 cloves chopped Garlic
1 1/2 cup canned Pumpkin
2 - 2 1/2 cups Water
1 Oxo vegetable (cube) or other bouillon
1/4 cup heavy Whipping Cream
1 cup Milk, 1%
1 tsp. Salt
Pam Olive Oil spray

Here is how you make Pumpkin and Carrot Soup:

Generously spray a large pot with Pam (I like the Olive Oil kind for this recipe). Sautee chopped onion and garlic. Add chopped carrot, bouillon cube and 1 cup of water and cook on medium heat for 10 minutes. Add pumpkin and remaining water (1 1/2 - 2 cups more) depending on preferred cosistancy. and lower heat to simmer for 45 minutes. Add milk and cream and continue simmering for 15 more minutes. At this time, if you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Salt to taste. 8 servings (about 3/4 cup each)Number of Servings: 6Recipe submitted by SparkPeople user CAMILLE-LEON.

The nutritional information for Pumpkin and Carrot Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.9

• Total Fat: 4.4 g
• Cholesterol: 15.6 mg
• Sodium: 458.2 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.5 g
• Protein: 3.1 g

The dietary needs meet for Pumpkin and Carrot Soup is Vegetarian