Spicy Pumpkin Soup with Quick Whole Grain Flatbread

Spicy Pumpkin Soup with Quick Whole Grain Flatbread

Spicy Pumpkin SoupMy Spicy Pumpkin Soup recipe is requested more often than all my other recipes combined.  It’s quick, it’s easy and it tastes like Autumn in a bowl on a chilly October night.  Yes that is a wee bit dramatic but oh so true!  I wait all year to make it, knowing that it will taste best with a dash of patience and a dollop of anticipation.

The flatbread is seriously SO easy and absolutely wonderful.  Made from Pillsbury Refrigerated Whole Grain Pizza Dough, it takes only about 15 minutes total time, and it’s as beautiful as it is delicious!  Get ready for the coziest meal ever….

Spicy Pumpkin Soup

If you have a favorite go to fall meal, I’d love to hear about it, please consider leaving a comment!

God bless you friends,

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Spicy Pumpkin Soup
Serves 2
A touch of sweet and a tad spicy-It's quick, it's easy and it tastes like Autumn in a bowl on a chilly October night. YUM.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
213 calories
14 g
57 g
18 g
1 g
11 g
274 g
651 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
274g
Servings
2
Amount Per Serving
Calories 213
Calories from Fat 155
% Daily Value *
Total Fat 18g
27%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg
19%
Sodium 651mg
27%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 10g
Protein 1g
Vitamin A
118%
Vitamin C
7%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Soup
  1. 1 sugar pumpkin or 1 small can pumpkin
  2. 3T butter or olive oil
  3. 1 carrot, peeled, finely chopped
  4. 1 stalk celery, finely chopped
  5. 1/3 c minced sweet onion
  6. 1 1/4 c water
  7. 3 T light brown sugar or honey
  8. 1/2 t salt
  9. 1/4 t fresh ground pepper
  10. 1/2 t ground nutmeg
  11. 1/4 t cayenne pepper
  12. 1/4 c heavy cream
  13. 1 t sour cream for garnish, optional
Instructions
  1. If using canned pumpkin, skip to step 3. If using a fresh sugar pumpkin, roast whole, uncut pumpkin in a crockpot on high for about 3 hours.
  2. Let cool. Cut a large hole in the side of the pumpkin shell, pumpkin flesh and seeds should fall right out.
  3. Use fingers to separate the seeds. Set pumpkin aside.
  4. Heat oil over medium heat in large sauce pot. Add carrot, celery and onion and cook until all veggies are cooked through and tender.
  5. Add pumpkin, water, sugar or honey, salt, pepper, nutmeg and cayenne.
  6. Bring to boil then turn heat down and simmer about 25 minutes.
  7. Stir in heavy cream.
  8. Use a stick blender, or pour into a countertop blender and blend until smooth. For ultra smooth soup, pour through strainer, pressing pumpkin with the back of a rubber scraper to pass through sieve.
  9. Return temp to hot and serve with a dollop of sour cream, and fresh cracked pepper.
Notes
  1. Copyright Sherri Ohler 2013, all rights reserved.
beta
calories
213
fat
18g
protein
1g
carbs
14g
more
Sherri Ohler Ministries http://sherriohler.com/

Quick Whole Grain Flatbread
Serves 8
The addition of a whole sage leaf elevates ordinary pizza dough to a deliciously quick flatbread.
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Prep Time
8 min
Cook Time
7 min
Prep Time
8 min
Cook Time
7 min
26 calories
2 g
23 g
1 g
1 g
0 g
12 g
63 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
12g
Servings
8
Amount Per Serving
Calories 26
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 63mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tube Pillsbury Whole Grain Pizza Dough
  2. 1 egg, beaten
  3. 8 whole sage leaves
Instructions
  1. Preheat oven to 400 degrees.
  2. Unroll pizza dough and flatten with hands a bit.
  3. Cut into 8 rounds using a large cookie cutter or jar lid, rolling each round to about a 5" diameter.
  4. Place on greased cookie sheet.
  5. Dip bottom of each leaf in egg and press into the top of dough rounds.
  6. Bake for about 7 minutes until golden. Serve warm.
Notes
  1. Copyright Sherri Ohler 2013, all rights reserved.
beta
calories
26
fat
1g
protein
1g
carbs
2g
more
Sherri Ohler Ministries http://sherriohler.com/
 

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