1. Cut up the vegetables as preparation.
a. Remove the seeds and skin from the pumpkin, and cut into 1 inch cubes.
b. Peel the potatoes, and cut into 1/2 inch cubes.
c. Roughly chop the zucchini.
2. Combine the vegetables, oil, butter, and tomato paste in a pot and add salt / pepper to taste. Cook on medium-high heat for a few minutes, until the vegetables being to tick or brown.
3. Add 3-4 cups of water, and lower heat to medium. You want the water to bubble but not be a rolling boil, so adjust the heat lower if needed. Let bubble for 30 minutes.
4. Blend the soup with an immersion blender. You can leave some chunks if you'd like, or make it completely smooth, whichever you prefer.
5. Cook for an additional 15 minutes on medium heat. If you want a thicker consistency, cook for a little longer to cook off more of the water.
6. Add the yogurt and parmiggiano. These are to taste, so you can use less or more as you wish.
7. [Optional] Add a bit of olive oil at the end for viscosity.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 12.2mg||4 %|
|Sodium 121.3mg||4 %|
|Potassium 583.2mg||15 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.9g|
|Protein 4.8g||7 %|
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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: 103
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