Cold winter nights; warm winter soup.
Chop garlic, jalapeno, onion, carrots finely. Heat 1 tblsp. Olive oil in med. stockpot over med. heat.
Add garlic & onion and saut? until translucent (about 6 mins.) Add jalapeno, carrots for 5 mins. Add pumpkin, chicken stock, bay leaf, curry, tumeric, cayenne, 1 tsp. salt and pepper to taste and boil. Reduce heat and cook until vegetables are tender about 8 mins.
In small pan, heat remaining tsp. olive oil of med. high heat. Add pumpkin seeds and remaining ? tsp. salt and cook for 30 seconds shaking pan constantly to prevent burning, until all seeds have popped. Remove from heat and add parsley. Place 2 cups of cooked vegetables and about ? cups of liquid in food processor and puree. Stir puree back into soup. Adjust seasonings, add yogurt if desired. Garnish with roasted pumpkin seeds.
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Serving Size: 1 Serving (631g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 165 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 556.1mg | 19 % | |
Potassium 1283mg | 34 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 30.1g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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