Directions:
- After peeling and seeding the pumpkin (this includes taking the other stuff out), cut the pumpkin into large pieces.
- Saute the onion in the vegetable oil on low for about 8 minutes. Add the garlic and saute for another 1 minute.
- Add the salt, pepper, and turmeric and saute for another 2 minutes.
- Add the pumpkin and the chicken stock or broth and turn the heat on high until it boils. Then put on low and let simmer for 45 minutes.
- Put the soup in a blender in batches and blend until smooth. If it gets too watery, drain the water and continue to blend the rest of the soup.
- Put the soup back into the pot and add parsley.
- Serve while hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.61 Kcal (610 kJ) | ||
| Calories from fat | 45.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 406.42mg | 17% | |
| Potassium | 438.86mg | 9% | |
| Total Carbs | 17.49g | 6% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 9.28g | 19% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40.66 Kcal (170 kJ) | ||
| Calories from fat | 12.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 8% | |
|---|---|---|---|
| Cholesterol | 2.35mg | 3% | |
| Sodium | 113.48mg | 17% | |
| Potassium | 122.54mg | 9% | |
| Total Carbs | 4.88g | 6% | |
| Sugars | 2.5g | 36% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 2.59g | 19% | |
| Vitamin C | 1.4mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8mg | 3% | |
* 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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