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Ingredients
US|METRIC
4 SERVINGS
- 3 cups roast (/how-to-, a-pumpkin-in-10-steps/" title="how to roast a pumpkin" target="_blank">roasted pumpkin)
- 2 cups chicken stock
- 3/4 cup coconut milk
- 1/4 tsp. stevia
- 2 Tbsp. lemon juice (fresh squeezed)
- 1 Tbsp. ginger (minced)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol<5mg1% |
Sodium180mg8% |
Potassium260mg7% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber<1g4% |
Sugars4g |
Vitamin A0% |
Vitamin C8% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Amanda Rouse 2 years ago
I used canned pumpkin instead of fresh. It was good, but I generally prefer a heartier soup. I made this to eat after having some dental work, since I couldn’t eat anything that required chewing. It was a nice change of flavor compared to the bland liquids I had been eating/drinking.