Vegetarian

Crockpot Pumpkin-Carrot soup takes 15 minutes to prepare.

Crockpot Pumpkin-Carrot soup takes 240 minutes to cook.

Crockpot Pumpkin-Carrot soup makes 10 servings.

The ingredients for Crockpot Pumpkin-Carrot soup are:

1 large carrot, peeled and chopped
1 sweet potato, peeled, ends cut off, and diced
1 medium onion, chopped
1/2 pie pumpkin, peeled, seeded and diced
3-4 cloves garlic
1 28-oz can crushed fire roasted tomatoes
2 cans low sodium black beans, drained and rinsed
2 c vegetable broth, low sodium
1 c water
1 tsp curry powder
1.5 T packed brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
salt/salt substitute and pepper to taste

Here is how you make Crockpot Pumpkin-Carrot soup:

In a skillet, add oil and garlic. Cook for about 1 minute, then add onion, carrot, and sweet potato. Cook about 5 minutes, till carrot and potato begin to soften. Remove from heat, add to crockpot. Add all ingredients except black beans to crockpot and cook on high for 4-5 hours (until pumpkin, carrot, and sweet potato are soft), stirring occasionally. Add black beans and cook an additional 30 minutes. Serve warm. Makes about 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user DEDRACD.

The nutritional information for Crockpot Pumpkin-Carrot soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.7

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 454.0 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 5.1 g
• Protein: 4.9 g