27 Delicious Vegetarian Crockpot Recipes
A rich, creamy, and subtly sweet twist on classic pumpkin soup.
Servings: 4
Ingredients
- 3 cups 750 g. cooked pumpkin, cut into cubes
- 1 cup 240 ml. chicken broth
- ½ cup 120 ml. orange juice
- 1 teaspoon 5 ml. olive oil
- ½ cup 70 g. chopped white onion
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Immediately, add the pumpkin cubes and sauté them for 5 more minutes.
- Add the chicken broth, and orange juice and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the pumpkin is tender.
- Puree the soup in a blender or food processor until smooth. Season with salt and pepper to taste.
Notes
Just 1 WW point per serving.
Nutrition
Serving: 318g | Calories: 78kcal | Carbohydrates: 16g | Protein: 2.3g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 800mg | Potassium: 543mg | Fiber: 2.8g | Sugar: 8.4g | Calcium: 41mg | Iron: 1.2mg