I love making a big batch of this soup every year when the temperatures start to dip, ensuring I have a healthy and filling lunch squared away in my fridge for the week ahead! This version uses homemade roasted pumpkins that I roast simply with olive oil and salt at 375F degrees for about 40 minutes. I remove the seeds after roasting, mash up the creamy flesh, and portion it into 1/2-cup servings to be frozen for my fall and winter recipes. I find usinig this homemade pumpkin provides more flavor and better texture than canned pumpkin, but there is no shame in using canned! Top this soup with fiery chili crisp and plenty of crusty bread or crackers for dunking.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 | ||
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Calories: 275 | ||
Calories from Fat: 23 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 678.5mg | 23 % | |
Potassium 1083.7mg | 29 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 19.9g | 79 % | |
Sugars, other 28.4g | ||
Protein 16.3g | 23 % | |
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: 275
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