Pumpkin Soup with Candied Pumpkin Seeds Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large vidalia onion, chopped (4 cups)
3 fresh thyme sprigs
1 tsp salt
1/2 tsp freshly ground black pepper
3 cups diced calabaza or butternut squash
2 (14-oz) cans low-sodium fat-free chicken broth
candied pumpkin seeds
garnish: fresh thyme sprigs

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.
Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls. Add Candied Pumpkin Seeds to each; garnish, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1070.92 Kcal (4484 kJ)
Calories from fat	768.47 Kcal
		% Daily Value*
Total Fat	85.39g	131%
Sodium	5958.84mg	248%
Potassium	1470.85mg	31%
Total Carbs	87.05g	29%
Sugars	49.7g	199%
Dietary Fiber	21.58g	86%
Protein	7.78g	16%
Vitamin C	28.4mg	47%
Iron	0.1mg	1%
Calcium	230.8mg	23%

Amount Per 100 g
Calories	61.26 Kcal (256 kJ)
Calories from fat	43.96 Kcal
		% Daily Value*
Total Fat	4.88g	131%
Sodium	340.89mg	248%
Potassium	84.14mg	31%
Total Carbs	4.98g	29%
Sugars	2.84g	199%
Dietary Fiber	1.23g	86%
Protein	0.45g	16%
Vitamin C	1.6mg	47%
Calcium	13.2mg	23%

* 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.

Tastes

salty
savory
bitter
sweet

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