Cream of Pumpkin and Potato Soup

October 16, 2017

Cream of pumpkin and potato soup. Only a few simple steps until you have the beloved fall classic.

16 ounces pumpkin (peeled, diced)
8 ounces potatoes (peeled, diced)
½ onion (peeled, diced)
2 carrots (peeled, diced)
24-26 ounces water (750 milliliters)
1 tablespoon seasoned salt (or vegeta)
¼ teaspoon ground pepper
3 ounces heavy cream
(Optional) 1-2 teaspoons pumpkin seed oil
(Optional) 1-2 teaspoons pumpkin seeds (roasted, de-shelled)

In a larger pot, combine vegetables and water and cook for one hour on low. Strain, but keep the water. Blend vegetables and return to the pot. Top with water in which they cooked. Add seasonings. Stir and...
See the full directions on my site

Nutritions

Calories
1515

Sodium
4489mg
187% DV

Fat
4005g
6162% DV

Protein
1335g
2670% DV

Carbs
1354g
460% DV

Fiber
1336g
5344% DV

Vegetarian Sugar Free