Spiced Pumpkin Soup Recipe

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Spiced Pumpkin Soup
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Ingredients:

Directions:

  1. Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
  2. Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
  3. * Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.1 Kcal (662 kJ)
Calories from fat 93.82 Kcal
% Daily Value*
Total Fat 10.42g 16%
Cholesterol 10.85mg 4%
Sodium 395.17mg 16%
Potassium 253.46mg 5%
Total Carbs 14.61g 5%
Sugars 9.53g 38%
Dietary Fiber 2g 8%
Protein 3.07g 6%
Vitamin C 5.5mg 9%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 49.9mg 5%
Amount Per 100 g
Calories 54.01 Kcal (226 kJ)
Calories from fat 32.05 Kcal
% Daily Value*
Total Fat 3.56g 16%
Cholesterol 3.71mg 4%
Sodium 135mg 16%
Potassium 86.59mg 5%
Total Carbs 4.99g 5%
Sugars 3.26g 38%
Dietary Fiber 0.68g 8%
Protein 1.05g 6%
Vitamin C 1.9mg 9%
Vitamin A 0.1mg 5%
Iron 0.2mg 3%
Calcium 17.1mg 5%

* 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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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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