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Mexican Pumpkin Soup Recipe

Looking for an easy mexican pumpkin soup recipe? Learn how to make mexican pumpkin soup using healthy ingredients.


Submitted by whisklover

Makes 10 servings



southwest-style pumpkin vegetable soup

Recipe Ingredients for mexican pumpkin soup

1 large onion chopped
8 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
4 cups pumpkin puree
3 cups cooked pinto beans
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano
1 zuchinni
1 cup celery
1 green pepper
1/2 teaspoon cumin

Recipe Directions for mexican pumpkin soup

  1. Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.

  2. Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

Categories

Soup

Nutrition Facts
Serving Size 419.9g
Amount Per Serving
Calories
343
Calories from Fat
17
% Daily Value*
Total Fat
1.9g
3%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
337mg
14%
Potassium
1720mg
49%
Total Carbohydrates
65.5g
22%
Dietary Fiber
14.7g
59%
Sugars
7.3g
Protein
18.2g
Vitamin A 309% Vitamin C 54%
Calcium 13% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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