Search
by Ingredient

Santa Fe Pumpkin Soup:

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by luis lorenzana

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 2
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH SWEET RED BELL PEPPERS
charred over flame, peeled, seeded, minced
32 924.8
OUNCES ML/G CANNED PUMPKIN PURÉE
solid pack, not pie filling
28 809.2
OUNCES ML/G CHICKEN BROTH
10 289
OUNCES ML/G ENCHILADA SAUCE
1 ½ 355
CUPS ML LIGHT CREAM (HALF&HALF)
up to 2 cups
0.6
TEASPOON ML WHITE PEPPER
1 1
X X SOUR CREAM *
1 1
X X CILANTRO
for garnish *

Directions

In Dutch oven, sauté garlic in hot oil until light golden brown.

Add peppers and sauté 2 minutes longer.

Add remaining ingredients(except sour cream and cilantro).

Cook until heated through.

To serve, top each bowl of soup with dollop of sour cream and cilantro leaves.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 175 53% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 233mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 390% Vitamin C 43%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe