Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas Recipe

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Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
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Ingredients:

Directions:

  1. Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
  2. Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
  3. Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 468.06 Kcal (1960 kJ)
Calories from fat 391.63 Kcal
% Daily Value*
Total Fat 43.51g 67%
Cholesterol 122.87mg 41%
Sodium 413.99mg 17%
Potassium 543.11mg 12%
Total Carbs 15.05g 5%
Sugars 7.24g 29%
Dietary Fiber 2.29g 9%
Protein 7.24g 14%
Vitamin C 13.7mg 23%
Vitamin A 0.5mg 16%
Iron 1mg 6%
Calcium 114mg 11%
Amount Per 100 g
Calories 111.17 Kcal (465 kJ)
Calories from fat 93.01 Kcal
% Daily Value*
Total Fat 10.33g 67%
Cholesterol 29.18mg 41%
Sodium 98.32mg 17%
Potassium 128.99mg 12%
Total Carbs 3.57g 5%
Sugars 1.72g 29%
Dietary Fiber 0.54g 9%
Protein 1.72g 14%
Vitamin C 3.3mg 23%
Vitamin A 0.1mg 16%
Iron 0.2mg 6%
Calcium 27.1mg 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

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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