*To make you own pumpkin puree, preheat the oven to 400 degrees F.
Cut your own small to medium size sugar pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast the pumpkin for 45 minutes, or until the pumpkin is fork tender. Remove from the oven and allow everything to cool five minutes.
Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1/2 cup of chicken broth, puree until completely smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (266g)|
|Recipe Makes: 1|
|Calories from Fat: 113 (72%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 30.5mg||9 %|
|Sodium 113.1mg||4 %|
|Potassium 141.8mg||4 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.4g|
|Protein 1g||1 %|
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: 156
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