Directions:
- Preheat 400 F. Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
- Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
- Roast in the oven for 45 minutes or until softened. Remove skins.
- Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
- In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
- Remove from the heat and pass through a food processor until smooth.
- Return to the pan, and stir in the chicken broth until desired consistency is reached.
- Add heavy cream to thicken and season with salt and pepper.
- Garnish with pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.55 Kcal (655 kJ) | ||
| Calories from fat | 117.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 2% | |
| Sodium | 448.17mg | 19% | |
| Potassium | 136.72mg | 3% | |
| Total Carbs | 4.53g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.96 Kcal (247 kJ) | ||
| Calories from fat | 44.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 20% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 168.79mg | 19% | |
| Potassium | 51.49mg | 3% | |
| Total Carbs | 1.71g | 2% | |
| Sugars | 1.07g | 11% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 0.4g | 2% | |
| Vitamin C | 3.6mg | 16% | |
| Calcium | 5.7mg | 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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