Pumpkin And Broccoli Chowder Recipe

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Pumpkin And Broccoli Chowder
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Ingredients:

Directions:

  1. Cut the tops of the broccoli into small flowerets; julienne the stems.
  2. Heat a large stockpot over medium-high heat. Spray with cooking spray and add onion.
  3. Sauté 6 to 7 minutes.
  4. Add the soy sauce and the tomato.
  5. Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
  6. Add the stock to the soup pot. Add the pumpkin or squash puree, the maple syrup, salt, and black pepper. Heat, stirring often.
  7. Separately, steam the broccoli 4 minutes.
  8. Stir broccoli into the soup.
  9. Add the tofu puree and the soymilk.
  10. Let the soup cook over low heat, stirring occasionally, 10 minutes. Do not let the soup boil. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 635.98 Kcal (2663 kJ)
Calories from fat 1.14 Kcal
% Daily Value*
Total Fat 0.13g 0%
Sodium 24986.41mg 1041%
Potassium 421.02mg 9%
Total Carbs 127.33g 42%
Sugars 5.94g 24%
Dietary Fiber 3.82g 15%
Protein 4.67g 9%
Vitamin C 96mg 160%
Iron 1.2mg 7%
Calcium 110.9mg 11%
Amount Per 100 g
Calories 128.07 Kcal (536 kJ)
Calories from fat 0.23 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 5031.6mg 1041%
Potassium 84.78mg 9%
Total Carbs 25.64g 42%
Sugars 1.2g 24%
Dietary Fiber 0.77g 15%
Protein 0.94g 9%
Vitamin C 19.3mg 160%
Iron 0.2mg 7%
Calcium 22.3mg 11%

* 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

Weightwatchers Points

  • 12
    Points
  • 14
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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