Directions:
- Preheat oven to 375°F Cut the squash in half and scrape out all of the pulp and seeds. Place the squash face down in a baking dish with enough water to cover the bottom of the pan, and bake in the preheated over until soft, about 45 minutes. Peel off and discard the skin, reserve the pan and juices, and set the squash aside.
- In a large saucepan or a stock pot, melt the butter and saute the onions and chili pepper over low heat. Add the cooked squash and pan juices to the onions; then add the chicken stock and bring to a simmer.
- In a hot, dry saucepan, toast the cumin seeds over medium-high heat until golden brown. Toast the pine nuts in the same fashion and set them aside. Using a mortar and pestle, grinde the toasted cumin seeds to a find powder, then add to the soup. Season the soup with salt and pepper.
- Serve. Garnish with lightly whipped cream and toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.28 Kcal (453 kJ) | ||
| Calories from fat | 62.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 11% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 2% | |
| Sodium | 118.29mg | 5% | |
| Potassium | 279.02mg | 6% | |
| Total Carbs | 9.01g | 3% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.1mg | 6% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.1 Kcal (327 kJ) | ||
| Calories from fat | 45.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 11% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 2% | |
| Sodium | 85.32mg | 5% | |
| Potassium | 201.26mg | 6% | |
| Total Carbs | 6.5g | 3% | |
| Sugars | 1.46g | 8% | |
| Dietary Fiber | 0.94g | 5% | |
| Protein | 2.77g | 8% | |
| Vitamin C | 7mg | 16% | |
| Iron | 0.8mg | 6% | |
| Calcium | 16.6mg | 2% | |
* 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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