Directions:
- In a large saucepan, heat margarine
- Add the onions and cook until the onion softens, about 5 minutes
- Add the grated yellow squash and carrot and stir well and cook for another 5-10 minutes to soften the carrot and yellow squash
- Add the canned pumpkin and the broth and mix well. Cook until heated through, about 15 minutes
- Reduce heat and add the soy and the nutmeg, splenda, ginger, pumpkin spice and cinnamon and season to taste with salt and pepper
- Increase heat and bring to a boil, then simmer for 3-5 minutes. Remove from heat. Serve at once with nutmeg sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.76 Kcal (2871 kJ) | ||
| Calories from fat | 273.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.43g | 47% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 2% | |
| Sodium | 2620.09mg | 109% | |
| Potassium | 2251.67mg | 48% | |
| Total Carbs | 95.76g | 32% | |
| Sugars | 25.98g | 104% | |
| Dietary Fiber | 12.61g | 50% | |
| Protein | 18.55g | 37% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 10mg | 56% | |
| Calcium | 280.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 55.92 Kcal (234 kJ) | ||
| Calories from fat | 22.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 47% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 2% | |
| Sodium | 213.67mg | 109% | |
| Potassium | 183.63mg | 48% | |
| Total Carbs | 7.81g | 32% | |
| Sugars | 2.12g | 104% | |
| Dietary Fiber | 1.03g | 50% | |
| Protein | 1.51g | 37% | |
| Vitamin C | 3.1mg | 63% | |
| Iron | 0.8mg | 56% | |
| Calcium | 22.9mg | 28% | |
* 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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