HomeRecipesArchivesJun 2008


Pumpkin Soup

The unique thing about this pumpkin soup is that it tastes very good and is very low in calories. And because it uses a vegetable stock and no milk, it is a vegetarian as well as a vegan soup.


1 large onion, minced

2 cups vegetable stock(see the recipe for September 2007)

11/2 cups pureed cooked pumpkin

1/2 tsp dried oregano

1/4 tsp hot-pepper sauce

1/4 cup toasted pumpkin seeds


In a 2-quart saucepan, cook the onions in 2 tablespoons of the stock until limp.

Add the remaining stock, pumpkin, oregano and hot-pepper sauce.

Simmer for 15 minutes.

Serve sprinkled with pumpkin seeds.

Serves 4

Nutrition Facts

Nutrition (per serving); 60.0 calories; 19% calories from fat; 1.3g total fat; I .Omg cholesterol; 16.Omg sodium; 4.3g fiber.