Directions:
- Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 692.3 Kcal (2899 kJ) | ||
| Calories from fat | 256.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.53g | 44% | |
|---|---|---|---|
| Sodium | 577.75mg | 24% | |
| Potassium | 4227.84mg | 90% | |
| Total Carbs | 96.38g | 32% | |
| Sugars | 30.12g | 120% | |
| Dietary Fiber | 13.22g | 53% | |
| Protein | 40.67g | 81% | |
| Vitamin C | 92mg | 153% | |
| Iron | 10.5mg | 59% | |
| Calcium | 388.8mg | 39% | |
| Amount Per 100 g | |||
| Calories | 24.12 Kcal (101 kJ) | ||
| Calories from fat | 8.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 44% | |
|---|---|---|---|
| Sodium | 20.13mg | 24% | |
| Potassium | 147.3mg | 90% | |
| Total Carbs | 3.36g | 32% | |
| Sugars | 1.05g | 120% | |
| Dietary Fiber | 0.46g | 53% | |
| Protein | 1.42g | 81% | |
| Vitamin C | 3.2mg | 153% | |
| Iron | 0.4mg | 59% | |
| Calcium | 13.5mg | 39% | |
* 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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