Directions:
- Heat 1 teaspoon olive oil in a soup pot.
- Saute onions, celery, carrots until tender.
- Add garlic and jalapeno.
- Saute until garlic is lightly browned.
- Stir in orange juice, stock and pumpkin.
- Add 1 sprig of the thyme, the bay leaves and brown sugar.
- Bring to a boil.
- Reduce heat and simmer for at least 30 minutes.
- With a potato masher, mash some of the vegetables and stir well. If you prefer a smoother soup you can run it through the blender or use an immersion blender.
- Discard the bay leaves and thyme sprigs.
- Return soup to the pot.
- Add cream or milk to round it out and lighten it.
- Garnish with the remaining thymesprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 777.98 Kcal (3257 kJ) | ||
| Calories from fat | 32.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 31012.92mg | 1292% | |
| Potassium | 198.76mg | 4% | |
| Total Carbs | 150.39g | 50% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 58.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 260.13 Kcal (1089 kJ) | ||
| Calories from fat | 11.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 6% | |
|---|---|---|---|
| Cholesterol | 3.74mg | 4% | |
| Sodium | 10369.58mg | 1292% | |
| Potassium | 66.46mg | 4% | |
| Total Carbs | 50.28g | 50% | |
| Sugars | 1.75g | 21% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 0.57g | 3% | |
| Vitamin C | 6mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.7mg | 6% | |
* 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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