210 calories
1. Heat the oil in a large pot over medium-high heat. Add the onions, bell pepper, potato, garlic, and oregano. Cook, stirring occassionally, for 5 minutes or until the onion has softened. Add the broth, pumpkin, salt, and pepper. Simmer for 10 minutes or until the potato is very tender.
2. Transfer the soup to a food processor fitted with a metal blade or a blender. Process until smooth.
3. Return the soup to the pot. If necessary, add water to thin to desired consistency. Reheat if necessary.
4. Ladle into 4 bowls and top each with 2 tablespoons of pumpkin seeds. Drizzle lightly with the balsamic vinegar.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 9 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 502.7mg | 13 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 19.2g | ||
Protein 2.9g | 4 % | |
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: 111
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