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Spaghetti Squash Soup with Pumpkin and Fall Flavors {GF, Vegan, Paleo}
AVOCADO PESTO17Ingredients
70Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 whole spaghetti squash
- 2 cups cubed pumpkin
- 1 tsp. fresh rosemary (chopped)
- 2 Tbsp. extra virgin olive oil (divided)
- 1 cup diced onion (1 medium onion)
- 1 cup zucchini (diced, 1 medium zucchini)
- 1 Tbsp. minced garlic
- 2 cups diced tomatoes (2 medium)
- 1 tsp. smoked paprika
- 1 tsp. seasoning (salute can substitute with Italian seasoning)
- 8 cups vegetable broth
- 1 Tbsp. tamari (use coconut aminos for paleo version)
- 12 oz. chickpeas (rinsed and drained, omit for paleo version)
- 2 Tbsp. lemon juice
- 1 Tbsp. zest
- 1 lemon
- 1 Tbsp. basil pesto sauce (serving: vegan)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium2400mg100% |
| Potassium1070mg31% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber9g36% |
| Sugars12g |
| Vitamin A230% |
| Vitamin C110% |
| Calcium10% |
| 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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