Pumpkin Soup with Candied Pumpkin Seeds

Name: Pumpkin Soup with Candied Pumpkin Seeds
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 710 milliliters diced calabaza or butternut squash; 794 grams low-sodium fat-free chicken broth; 2 Tbsps olive oil; 6 servings Candied Pumpkin Seeds; 1 teaspoon salt; 1 sprig Garnish: fresh thyme; 3 fresh thyme sprigs; 946 milliliters large Vidalia onion, chopped

Pumpkin Soup with Candied Pumpkin Seeds is a gluten free, dairy free, and primal soup. This recipe makes 6 servings with 119 calories, 3g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of garnish: thyme sprigs, butternut squash, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent.

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Onion

Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.

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Fresh Thyme

Broth

Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls.

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Soup