11Ingredients
320Calories
55Minutes
Sweet carrots and pumkin are the perfect duo in this warm and savory soup. The sweet and earthy root vegetables are accented with leeks, onion, and garlic for a truly flavor-packed bowl of soup. To top it all off, garlicky sourdough croutons add a bit of crunch and perfectly rounds out the meal. The soup rewarms well, so you can enjoy the leftovers for lunch or dinner the next day.
Ingredients
- 1 potato (chopped)
- 2 carrots (large, chopped)
- 1 leek (chopped)
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 300 grams pumpkin (or desired quantity, chopped)
- 3 tablespoons olive oil
- salt (to taste)
- 1 slice sourdough bread
- 3 tablespoons olive oil
- 1 garlic clove (unpeeled, crushed)
Directions
- Wash, and cut the vegetables.
- Heat a pan on medium heat with a little olive oil, then add onion and leek.
- Simmer on low heat for 10 minutes, stirring occasionally.
- Add the remaining ingredients, and cover with water.
- Cook for 25 minutes. Pour soup in blender, or food processor, and mix and grind until smooth.
- Cut the slice of sourdough bread in small cubes.
- Heat a frying pan with the olive oil, and add the garlic.
- Saute until the garlic begins to release its aroma.
- Add the bread, and stir fry.
NutritionView more
320Calories
Sodium14%DV330mg
Fat32%DV21g
Protein10%DV5g
Carbs11%DV32g
Fiber16%DV4g
PER SERVING *
| Calories320Calories from Fat190 |
| % DAILY VALUE* |
| Total Fat21g32% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium680mg19% |
| Protein5g10% |
| Calories from Fat190 |
| % DAILY VALUE* |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Ann G. 26 May 2015
This soup is yummy while also healthy. I do like this way of cooking, but I have also found an optional way to make it keeping the flavor but saving time. Cut the butternut squash into quarters, remove the stem and scoop out the seeds with a spoon. Then cube the quarters and smash them up with butter. Chop up the rest of the vegetables. Add all the ingredients listed in the recipe to a crock pot and throw in a cup of water. I leave it to slow cook all day while I work. When I get home, dinner is served.
