Spicy West Indian Pumpkin Soup Recipe

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Ingredients:

Serving

1 1/2 tbsp olive oil
2 1/2 cups chopped peeled calabaza or butternut squash (about 1 lb)
1 cup chopped onion
1/2 cup chopped celery
1 to 1 1/2 tsp minced seeded scotch bonnet or habanero pepper
2 garlic cloves, minced
1 tbsp brown sugar
2 tsp minced peeled fresh ginger
1/2 tsp dried thyme
1/4 tsp salt
2 (15.75-oz) cans fat-free , less-sodium chicken broth
1 bay leaf

Directions:

Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaf.
Place half of the squash mixture in a blender, and process until smooth. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.92 Kcal (410 kJ)
Calories from fat	38.06 Kcal
		% Daily Value*
Total Fat	4.23g	7%
Sodium	308.6mg	13%
Potassium	294.75mg	6%
Total Carbs	13.18g	4%
Sugars	6.32g	25%
Dietary Fiber	3.65g	15%
Protein	2.56g	5%
Vitamin C	8mg	13%
Iron	0.4mg	2%
Calcium	53mg	5%

Amount Per 100 g
Calories	63.51 Kcal (266 kJ)
Calories from fat	24.69 Kcal
		% Daily Value*
Total Fat	2.74g	7%
Sodium	200.14mg	13%
Potassium	191.16mg	6%
Total Carbs	8.54g	4%
Sugars	4.1g	25%
Dietary Fiber	2.37g	15%
Protein	1.66g	5%
Vitamin C	5.2mg	13%
Iron	0.3mg	2%
Calcium	34.4mg	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

< 200 kcals

Weightwatchers Points

1.6

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

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