Directions:
- Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to sweat the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
- Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
- Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1643.11 Kcal (6879 kJ) | ||
| Calories from fat | 171.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 29% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 55801.6mg | 2325% | |
| Potassium | 1032.1mg | 22% | |
| Total Carbs | 294.17g | 98% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 11.45g | 46% | |
| Protein | 12.99g | 26% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 3.4mg | 19% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 277.59 Kcal (1162 kJ) | ||
| Calories from fat | 28.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 29% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 14% | |
| Sodium | 9427.34mg | 2325% | |
| Potassium | 174.37mg | 22% | |
| Total Carbs | 49.7g | 98% | |
| Sugars | 0.91g | 21% | |
| Dietary Fiber | 1.93g | 46% | |
| Protein | 2.19g | 26% | |
| Vitamin C | 5.7mg | 56% | |
| Iron | 0.6mg | 19% | |
| Calcium | 22.5mg | 13% | |
* 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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