Vegetarian

Paprika Carrot and Pumpkin Soup is for Soup.

Paprika Carrot and Pumpkin Soup takes 15 minutes to prepare.

Paprika Carrot and Pumpkin Soup takes 30 minutes to cook.

Paprika Carrot and Pumpkin Soup makes 3 servings.

The ingredients for Paprika Carrot and Pumpkin Soup are:

2T olive oil, 2 cloves garlic diced, 2 small onions diced, 1 carrot peeled and diced, one half a pumpkin chopped into cubes (seeded and skin removed), 2 t paprika, 4 C vegetable broth, 75g creme legere, dash of black pepper to taste, 2 tsp honey mustard

Here is how you make Paprika Carrot and Pumpkin Soup:

1. Heat 1 Tbs oil in a big pot, when oil is heated add onion, garlic and carrot and saute over a low heat for 5 and vegetables are soft. 2. Add 4 C of vegetable broth, bring to the boil then reduce to a simmer and cover for ~20 minutes. 3. Meanwhile coat the diced pumpkin with the remaining olive oil and bake in a dish at 200C (preheated oven) for 15-20 minutes until the pumpkin is golden and soft. 4. Add the baked pumpkin to the pot. Blend until a smooth consistencey is reached with the soup. 5. Add the pepper and mustard and simmer for another 5 minutes. 6. Serve hot in bowls with a dollop of creme legere. Serving Size: 3 large main bowls ....or a smaller snackNumber of Servings: 3Recipe submitted by SparkPeople user KIDMIFFY1.

The nutritional information for Paprika Carrot and Pumpkin Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 213.8

• Total Fat: 13.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,676.8 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.8 g
• Protein: 2.9 g

The dietary needs meet for Paprika Carrot and Pumpkin Soup is Vegetarian