Give Thanks Pumpkin Soup
40 mins (prep 10, cooking 30)
13 ingredients
6 servings
You can enjoy this flavourful soup all year round by using fresh pumpkin in the fall and canned pumpkin purée at other times. It’s delicious! Winter squashes such as butternut or Hubbard are excellent substitutes.Prep time given is for canned pumpkin. Personal note: when I want to use fresh pumpkin I slow bake it whole, then open it and remove the seeds and scoop out the flesh. It's slower but so much easier for hands that have lost a lot of strength.

Categories:  <-60-mins , low-protein , low-calorie , north-american , canadian , soups-&-stews , bisques~cream-soups , squash , low-carb , vegetable , low-in... , time-to-make ,
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Serving Size (152.37 g)
Servings 6
Amount per Serving
Calories 381.93 Calories from Fat 174.06
% Daily Value *
Total Fat 19.34g 178.52%
Saturated Fat 7.79g 233.71%
Trans Fat 0.34g %
Cholesterol 107.95mg 215.89%
Sodium 471.14mg 117.78%
Total Carbohydrate 19.24g 38.48%
Dietary Fiber 0.16 g 3.88%
Sugars 14.76 g %
Protein 33.07g 396.82%
Vitamin A 331.59IU% Vitamin C 2.02mg%
Calcium 370.02mg% Iron 1.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh pumpkin, medium onion, chopped celery, minced fresh ginger, salt and pepper


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