Directions:
- Dice the pumpkin flesh, onion, celery and carrots. In a large saucepan, heat the vegetable oil over a medium-high heat. When the oil is hot, add the onions. Cook until the onions are transparent. Add the pumpkin, celery and carrots.
- Cook for 10 minutes, stirring occasionally. Add the ginger and cumin to the pot and mix well. Cook until all of the vegetables are tender. Add the chicken broth.
- Cover the pot, reduce heat to low and simmer for 45 minutes or until vegetables are tender. At this point, the soup may be pureed in a blender to make a smooth soup, or left chunky. Adjust the salt and pepper to taste.
- Variations: Add shredded chicken from a store-bought rotisserie chicken for added protein.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.07 Kcal (327 kJ) | ||
| Calories from fat | 30.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 5% | |
|---|---|---|---|
| Sodium | 885.06mg | 37% | |
| Potassium | 590.45mg | 13% | |
| Total Carbs | 9.27g | 3% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 21.18 Kcal (89 kJ) | ||
| Calories from fat | 8.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 5% | |
|---|---|---|---|
| Sodium | 240.06mg | 37% | |
| Potassium | 160.15mg | 13% | |
| Total Carbs | 2.52g | 3% | |
| Sugars | 1.14g | 17% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 0.36g | 3% | |
| Vitamin C | 7.2mg | 44% | |
| Iron | 0.3mg | 5% | |
| Calcium | 13mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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