SoupsMarch 19, 2014
Calories
170
Sodium
29mg
1% DV
Fat
26g
41% DV
Protein
6g
12% DV
Carbs
16g
5% DV
Fiber
7g
29% DV
Baked Pumpkin Soup
1
It’s easier to control thickness of the soup when you bake the pumpkin first then add water, instead of cooking the pumpkin in water.
2
1 small pumpkin
2 sticks celery
1 onion
2 tablespoon olive oil
4 cup water
Salt to taste
Paprika, optional.
2 sticks celery
1 onion
2 tablespoon olive oil
4 cup water
Salt to taste
Paprika, optional.
Preheat oven to 400 degrees Fahrenheit.
Cut pumpkin into halves. Remove the seeds and cut into big chunks. (If the pumpkin is too hard to chop, steam for 10 to 20 minutes before cutting.
Chop celery and onion.
Put pumpkin, onion and celery in a big baking dish. Mix with olive oil.
Bake for 45 minutes.
Remove content from baking dish, put into a blender with water, and blend into a soup. Add water little by little so you get the thickness you want.
Heat the soup in a pot and add salt to taste.
Ladle into a serving bowl and garnish with paprika.
Nutritions
Calories
170
Sodium
29mg
1% DV
Fat
26g
41% DV
Protein
6g
12% DV
Carbs
16g
5% DV
Fiber
7g
29% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat6g33%
Polysaturated Fat6g37%
Monosaturated Fat14g89%
Cholesterol6mg2%
Sodium29mg1%
Potassium371mg10%
Protein6g12%
% DAILY VALUE*
Total Carbohydrate
Fiber7g29%
Sugar4g9%
Vitamin A4380IU87%
Vitamin B65mg251%
Vitamin C16mg27%
Calcium85mg8%
Iron5mg30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.