VEGAN--Creamy Pumpkin Soup

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* Exported from MasterCook *

 

Creamy Pumpkin Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Minute Meals

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1 29 oz can pumpkin puree -- (not pie filling)

2 cups vegetable broth

salt and freshly ground black pepper

1/4 teaspoon cayenne pepper -- (optional)

1 1/2 cups soy milk

3 tablespoons pumpkin seeds -- toasted, for garnish (optional)

 

 

Dice the 1 onion. In a large saucepan, heat the 1 tablespoon olive oil over

medium heat. Add the diced onion and cook, stirring, until softened, about 3

minutes.

 

Add the 1 teaspoon cumin and 1/2 teaspoon ground ginger and cook, stirring, 1

minute. Whisk in the can of pumpkin and 2 cups vegetable broth until combined.

Bring the soup to the boil, cover, lower the heat, and simmer, stirring

occasionally, 5 to 7 minutes.

 

Add the salt, freshly ground pepper, and a pinch of cayenne, if desired. Stir in

the 1 1/2 cups soymilk and bring the soup back to a low simmer, but do not let

it come to a full boil.

 

Source:

" http://www.minutemeals.com "

 

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Per Serving (excluding unknown items): 228 Calories; 8g Fat (30.9% calories from

fat); 8g Protein; 33g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 836mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1215 0