Satisfying, non-dairy and low in calories
Warm up with this nutrient-dense soup, loaded with essential vitamins and minerals. Smoked paprika gives this dish a kick, but standard paprika tastes great too.
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4½-pound sugar pumpkin or kabocha squash
2 tablespoons extra-virgin olive oil
3 leeks (white and light green part), sliced into thin half moons and rinsed
1 stalk celery, thinly sliced
2 cloves garlic, peeled and smashed
2 teaspoons fresh thyme leaves, plus more for serving
¾ teaspoon kosher salt
¾ teaspoon smoked paprika, plus more for serving
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
Makes 6 servings
Each serving contains: Calories 230
Total fat 5g
Saturated fat 1g
Protein 4g
Carbohydrate 47g
Dietary fiber 8g
Sugar 9g
Cholesterol 0mg
Sodium 270mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
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A nourishing soup for lunch or dinner
A hearty vegan feast in only 30 minutes!
Pair with crisp apple slices and cheddar cheese
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