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Receta Leftover Sweet Potato and Pumpkin Soup

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A delicious new way to use Thanksgiving leftovers!

Raciónes: 6
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Ingredientes

Cost per serving $0.38 view details
  • 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

Direcciones

  1. Heat oil in a large saucepan. Cook onions and garlic on medium-low heat until vegetables are soft.
  2. Stir in broth, bay leaves and pepper flakes. Stir in pumpkin and sweet potato.
  3. Season with salt and pepper to taste; cook on low heat 20 minutes or until mixture is heated through.
  4. Remove and discard bay leaves. Puree soup mixture in batches in a food processor or blender.
  5. 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%
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