Directions:
- In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
- Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.38 Kcal (1237 kJ) | ||
| Calories from fat | 199.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 34% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 922.92mg | 38% | |
| Potassium | 471.54mg | 10% | |
| Total Carbs | 22.23g | 7% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.7mg | 15% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.79 Kcal (326 kJ) | ||
| Calories from fat | 52.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 34% | |
|---|---|---|---|
| Cholesterol | 0.32mg | 0% | |
| Sodium | 243.06mg | 38% | |
| Potassium | 124.18mg | 10% | |
| Total Carbs | 5.85g | 7% | |
| Sugars | 1.47g | 22% | |
| Dietary Fiber | 0.92g | 14% | |
| Protein | 1.54g | 12% | |
| Vitamin C | 2.2mg | 14% | |
| Iron | 0.7mg | 15% | |
| Calcium | 12.6mg | 5% | |
* 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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