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Posted on: Mar 24, 2008
Ingredients
Directions
1
Heat olive oil in a pot over medium heat.2
Add onion, carrot, and ginger; cook until golden, stirring constantly.3
Stir in water, broth, pumpkin, and nutmeg.4
Reduce heat and simmer for 3-5 minute.5
Remove from heat and puree in blender.6
Enjoy!
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (301g) Recipe makes 1 servings The following items or measurements are not included below: gluten-free vegetable stock |
||
| Calories 94 | ||
| Calories from Fat 25 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 242mg | 10% | |
| Potassium 440mg | 12% | |
| Total Carbohydrate 17.5g | 5% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 7.1g | ||
| Protein 2.0g | 3% | |
| Vitamin A 22955mcg | 459% | |
| Vitamin B6 0.2mg | 10% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 9mg | 15% | |
| Vitamin E 0mcg | 2% | |
| Calcium 54mg | 5% | |
| Iron 1mg | 8% | |
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