Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, pumpkin soup - low calorie, super-easy. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Add remaining water, pumpkin, broth, cinnamon and nutmeg. It is very low calorie, pretty much. Luckily, low fat and low calorie soups can still be super flavorful and satisfying, and are easy to make at home.
Pumpkin Soup - low calorie, super-easy is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Pumpkin Soup - low calorie, super-easy is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have pumpkin soup - low calorie, super-easy using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Soup - low calorie, super-easy:
- Prepare Ingridients
- Get 796 ml pumpkin puree
- Make ready 3 cup milk
- Take 60 ml chicken soup stock
- Prepare 60 ml brown sugar
- Prepare 1 1/3 cup water
- Prepare 10 ml flour
- Get 2 1/2 cup warm water
- Make ready 3 drops of seseame oil
- Make ready Spices
- Prepare 1 ground cinnamon
- Make ready 1 garlic powder
- Get 1 onion powder
- Take chili powder
- Make ready 1 paprika
- Take 1 curry powder
- Get 1 maple extract
The cauliflower does a marvelous job of thickening the soup while still allowing the pumpkin flavor to come through. If you are not counting carbs or on a keto diet then you should feel free to replace some or all of the cauliflower with fresh cooked pumpkin, but for me I'm sticking with these ratios as I get the best of both worlds in terms of the pumpkin flavor that I love and the low carb. Add in the sweetener, veggie broth, and almond milk and stir until combined. Bring the soup to a boil, boil for a minute, and reduce to a simmer.
Steps to make Pumpkin Soup - low calorie, super-easy:
- Basically mix everything in a pan while heating and stirring on the stove. Except for the flour!
- The flour will clamp if calmp in bunches if you simply dump it in. Therfore, first you need to melt it in a cup with hot water (slowly pouring into the cup and mixing), then add it into the pan mixture (when the mixture is hot already) and mix it in.
- That's it!
I use an immersion blender so I can blend the soup right in the pot, it makes it super easy. Is… ideal for anyone who's watching their weight (but you don't have to be on a diet to love it) low-cal (duh) low-fat; high-flavour; dairy-free; gluten-free; soy-free; nut-free; easy to make; really, really delicious; Enjoy! Roasting the pumpkin gives a lovely sweetness to the soup. To keep the sodium down we use massel vegetable stock which is low in sodium and gluten free. This recipe is low fat, low sodium, low sugar, dairy free, gluten free, and vegetarian.
So that’s going to wrap it up for this special food pumpkin soup - low calorie, super-easy recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
