This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables with a canned version that is quite good, saving you lots of time and effort. Just be sure you don’t accidentally grab pumpkin pie filling (which will contain added sugar and spices). The soup holds up well, so you can make it a day or two ahead; if it waters out a bit after being reheated, just give it a good stir with a whisk. Roasted almonds perform double duty here: They’re pureed into the soup to help thicken it, and they provide a crunchy contrast as a garnish.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.7mg||6 %|
|Sodium 805.2mg||28 %|
|Potassium 467.8mg||12 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.3g|
|Protein 6.4g||9 %|
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Calories per serving: 167
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