Directions:
- Preheat oven to 350°F
- Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
- In a large pot, saute onions and garlic in a little chicken stock until translucent.
- Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
- Simmer for 20 minutes.
- Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.3 Kcal (290 kJ) | ||
| Calories from fat | 39.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 0% | |
| Sodium | 62.26mg | 3% | |
| Potassium | 226.35mg | 5% | |
| Total Carbs | 6.93g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2g | 4% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68.2 Kcal (286 kJ) | ||
| Calories from fat | 38.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 61.28mg | 3% | |
| Potassium | 222.77mg | 5% | |
| Total Carbs | 6.82g | 2% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.2mg | 2% | |
* 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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