Southwestern Pumpkin Soup Recipe
Recipe By The Cafe Sucrefarine
A delicious fall soup with a little southwestern kick.
4.4
27 Rating -
Rate
Non Vegdiet
6hr 4minstotal
3hr 2minsPrep
3hr 2minsCook
6hr 4m.total
3hr 2m.Prep
3hr 2m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Southwestern Pumpkin Soup Recipe
- 0.33 tablespoon Extra virgin olive oil
- 0.33 Large shallots halved
- 0.17 Large Onion Quartered
- 0.17 Small jalapeo seeded and halved
- 0.67 inch Large carrots cut in approximately 1 slices
- 0.33 teaspoon Cumin
- 0.17 teaspoon Ground coriander
- 0.17 teaspoon Chili powder
- 0.33 tablespoon Brown sugar
- 0.17 teaspoon Kosher salt
- 0.17 ounce 15 can pumpkin puree not pumpkin pie filling, that has sugar and spices added
- 0.17 ounce 12 jar roasted red peppers
- 0.17 ounce 14 can light coconut milk
- 1 cup Low sodium chicken broth
- 0.17 teaspoon Dried oregano
- 0.33 teaspoon Kosher salt or to taste
- 1/25 teaspoon Freshly ground black pepper
- As required Salted hulled pepitas
Nutrition
value
value
311
calories per serving
14 g Fat35 g Protein7 g Carbs5 g FiberOther
Current Totals
- Fat14g
- Protein35g
- Carbs7g
- Fiber5g
MacroNutrients
- Carbs7g
- Protein35g
- Fiber5g
Fats
- Fat14g
Vitamins & Minerals
- Calcium59mg
- Iron2mg
- Vitamin A532mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B12< 1mcg
- Vitamin C9mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium68mg
- Manganese< 1mg
- Phosphorus234mg
- Selenium31mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Cafe Sucrefarine