Smoky Pumpkin Soup - Core
Source of Recipe
WW Community
Recipe Introduction
Serves 6.
original recipe called for 1 slice torn oat bread - I'm thinking 1/2 cup rolled oats should be fine, but it's a guess so don't hate me if the amount's off. Also, original recipe called for 1/2 cup smoked gouda - add if you like.
List of Ingredients
3 tablespoons olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
1 small to medium carrot, sliced in 1/2-inch rounds
1/2 cup well-scrubbed sweet potato, cut into chunks
6 cups vegetable broth
1 cup pumpkin puree (or 1 cup chopped raw pumpkin)
1/2 cup rolled oats
1 teaspoon dried thyme
1 teaspoon crumbled dried sage
1/2 cup soy milk or FF evalporated milk
A few drops of natural smoke flavoring
1/4 cup chopped fresh parsleyRecipe
1. In a large soup pot, heat the oil on medium. Add onion, garlic, carrot, and sweet potato. Saute the vegetables, stirring to coat, for a few minutes, until the onion is translucent.
2. Add the vegetable broth, pumpkin puree, oats, thyme, and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover, and simmer until the sweet potato is tender, about 30 minutes.
3. Add the milk, liquid smoke, and parsley. Stir to mix and continue to simmer (do not boil).
4. Puree in batches in your blender or food processor, adding more milk to thin, if needed.
5. Serve warm in individual bowls topped with FF sour cream and grating of fresh nutmeg or a pinch of dried sage or thyme
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