Vegetarian

Harvest Pumpkin Soup is for Soup.

Harvest Pumpkin Soup takes several minutes to prepare.

Harvest Pumpkin Soup takes several minutes to cook.

Harvest Pumpkin Soup makes 5 servings.

The ingredients for Harvest Pumpkin Soup are:

1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste

Here is how you make Harvest Pumpkin Soup:

Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender. Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.Serves 4 to 6Number of Servings: 5Recipe submitted by SparkPeople user MOONLIT.

The nutritional information for Harvest Pumpkin Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 146.1

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 761.3 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 4.8 g
• Protein: 1.8 g

The dietary needs meet for Harvest Pumpkin Soup is Vegan