Directions:
- Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife. Scoop out the seeds (save them for toasting if you like).
- Rub the inside of the pumpkin halves with oil. Set them, cut side down, on a rimmed baking sheet.
- Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.82 Kcal (987 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9.07mg | 0% | |
| Potassium | 3083.8mg | 66% | |
| Total Carbs | 63.49g | 21% | |
| Sugars | 27.21g | 109% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 81.6mg | 136% | |
| Iron | 9.1mg | 50% | |
| Calcium | 190.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 26 Kcal (109 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1mg | 0% | |
| Potassium | 340mg | 66% | |
| Total Carbs | 7g | 21% | |
| Sugars | 3g | 109% | |
| Dietary Fiber | 1g | 36% | |
| Protein | 1g | 18% | |
| Vitamin C | 9mg | 136% | |
| Iron | 1mg | 50% | |
| Calcium | 21mg | 19% | |
* 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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