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    You are in: Home / Recipes / Spicy West Indian Pumpkin Soup Recipe
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    Spicy West Indian Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Taigen the Foodie's Note:

    This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelmingly spicy.

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    Ingredients:

    Serves: 5

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
    2. 2
      Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

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    Ratings & Reviews:

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    Nutritional Facts for Spicy West Indian Pumpkin Soup

    Serving Size: 1 (74 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 66.4
     
    Calories from Fat 37
    56%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 135.3 mg
    5%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.4 g
    17%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    calabaza squash

    reduced-sodium fat-free chicken broth

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