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Ingredients
US|METRIC
2 SERVINGS
- 2 cups kabocha squash (cooked, or pumpkin, from 1 medium-large kabocha squash)
- 1 cup fennel bulb (sliced)
- 1 cup yellow onion (sliced)
- 1/2 inch fresh ginger (knob of, roughly chopped)
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1 3/4 cups vegetable stock
- 1/2 cup plain yogurt
- 1 tsp. fennel seeds
- 1 tsp. sesame seeds
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- pomegranate molasses (to drizzle, optional)
- pomegranate seeds (to top)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1470mg61% |
| Potassium970mg28% |
| Protein5g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A50% |
| Vitamin C50% |
| Calcium20% |
| Iron15% |
* 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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