Directions:
- Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.39 Kcal (1890 kJ) | ||
| Calories from fat | 67.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 16283.7mg | 678% | |
| Potassium | 170.97mg | 4% | |
| Total Carbs | 77.72g | 26% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 271.14 Kcal (1135 kJ) | ||
| Calories from fat | 40.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 12% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 4% | |
| Sodium | 9781.21mg | 678% | |
| Potassium | 102.69mg | 4% | |
| Total Carbs | 46.68g | 26% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 1.12g | 7% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 1.9mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 23.2mg | 4% | |
* 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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