Thanksgiving

Pumpkin Soup with Nutmeg is for Soup.

Pumpkin Soup with Nutmeg takes 15 minutes to prepare.

Pumpkin Soup with Nutmeg takes 30 minutes to cook.

Pumpkin Soup with Nutmeg makes 6 servings.

The ingredients for Pumpkin Soup with Nutmeg are:

2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 tsp nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock, low salt

Here is how you make Pumpkin Soup with Nutmeg:

*If you have the time, roast pumpkin in oven for a beautiful flavour through out your soup. Just drizzle a bit of olive oil on top of the pumpkin pieces and cook in oven until soft. Continue with steps below*Heat olive oil in a large saucepan over low heat, add onion and cook for 3-4 minutes, until soft. Add garlic and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boill. Turn heat to low, cover and simmer for 30 minutes. Cool slightly, then blend in batches using blender or food processor. *If you are in the United States or other parts of the world, it my be hard to find a suitable pumpkin variety such as Kent, however you can substitute pumpkin for butternut squash and still have a wonderful soup*Serving Size: makes 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user PENGERPRINCESS.

The nutritional information for Pumpkin Soup with Nutmeg is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 158.0

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 816.2 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 3.6 g
• Protein: 4.6 g

The dietary needs meet for Pumpkin Soup with Nutmeg is Vegetarian