On a baking dish arrange the pumpkin pieces and garlic (previously put in the foil). Bake at 360F for 20-25 minutes.
Meanwhile add olive oil to the large pot and cook onion and carrots for 5 minutes. Heat chicken bouillon or vegetable broth.
After the pumpkin is cooked and soft, peel it and put in the blender or food processor. Add the garlic together with the carrots and onion and puree everything pouring in the chicken broth and water (if needed).
After the soup is pureed return it to the pot. Add the spices, salt and pepper. Simmer the soup for 10 more minutes, do not allow to boil.
Finish the soup with the fresh parsley and toasted bread.
You can always add 3/4 cup of heavy cream or milk to your pumpkin soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (264g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 780.5mg||21 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 14.2g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.