Directions:
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.73 Kcal (367 kJ) | ||
| Calories from fat | 52.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 20.62mg | 7% | |
| Sodium | 140.1mg | 6% | |
| Potassium | 419.19mg | 9% | |
| Total Carbs | 9.53g | 3% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 34.96 Kcal (146 kJ) | ||
| Calories from fat | 20.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 9% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 7% | |
| Sodium | 55.83mg | 6% | |
| Potassium | 167.06mg | 9% | |
| Total Carbs | 3.8g | 3% | |
| Sugars | 1.41g | 14% | |
| Dietary Fiber | 0.62g | 6% | |
| Protein | 0.65g | 3% | |
| Vitamin C | 4.5mg | 19% | |
| Iron | 0.6mg | 8% | |
| Calcium | 21.7mg | 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.
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