Leftover Sweet Potato and Pumpkin Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 green onions, white and green part, thinly sliced
- 1 clove garlic, minced
- 1 can (14 oz.) chicken broth
- 2 bay leaves
- 1/4 teaspoon dried hot red pepper flakes
- 2 cups leftover pumpkin pie (scoop filling out of the crust)
- 2 cups leftover sweet potatoes
- salt and pepper
- 1 cup (more as needed) half-and-half, milk or cream
Directions
- Heat oil in a large saucepan. Cook onions and garlic on medium-low heat until vegetables are soft.
- Stir in broth, bay leaves and pepper flakes. Stir in pumpkin and sweet potato.
- Season with salt and pepper to taste; cook on low heat 20 minutes or until mixture is heated through.
- Remove and discard bay leaves. Puree soup mixture in batches in a food processor or blender.
- Return pumpkin and sweet potato mixture to pan. Stir in 1 cup half and half, adding more, if needed, for desired consistency. Taste for seasoning, adding salt or pepper as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 22 | 15% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 315mg | 13% |
| Potassium 302mg | 9% |
| Total Carbs 30.95g | 8% |
| Dietary Fiber 8.8g | 29% |
| Sugars 1.45g | 1% |
| Protein 2.29g | 4% |
