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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 155.5
  Total Fat 6.9 g
      Saturated Fat 2.5 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 3.2 g
  Cholesterol 8.8 mg
  Sodium 1,474.1 mg
  Potassium 608.3 mg
  Total Carbohydrate 14.6 g
      Dietary Fiber 3.9 g
      Sugars 4.9 g
  Protein 10.5 g
  Vitamin A 257.5 %
  Vitamin B-12 8.6 %
  Vitamin B-6 8.6 %
  Vitamin C 10.1 %
  Vitamin D 5.6 %
  Vitamin E 6.5 %
  Calcium 10.3 %
  Copper 15.4 %
  Folate 6.8 %
  Iron 15.9 %
  Magnesium 9.3 %
  Manganese 33.5 %
  Niacin 21.0 %
  Pantothenic Acid     5.8 %
  Phosphorus     18.9 %
  Riboflavin 12.5 %
  Selenium 9.0 %
  Thiamin 3.9 %
  Zinc 5.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Curried-Pumpkin Soup

View the full Curried-Pumpkin Soup Recipe & Instructions
Submitted by: JOEWOODARD

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Curried-Pumpkin Soup

27 calories of Pumpkin, canned, without salt, (0.33 cup)

20 calories of Olive Oil, (0.17 tbsp)

17 calories of Butter, salted, (0.17 tbsp)

17 calories of Milk, 1%, (0.17 cup)

10 calories of Onions, raw, (0.17 cup, chopped)

7 calories of Curry powder, (0.33 tbsp)

7 calories of Chicken Broth, (5.33 fl oz)

3 calories of Pepper, black, (0.17 tbsp)

2 calories of Garlic, (0.50 cloves)

0 calories of Salt, (0.17 tsp)


Nutrition & Calorie Comments  

Loved it! Used lite coconut milk also. Would not recommend using low sodium broth, because I ended up adding salt to it for flavor. Only did 1T of curry but added 1 T of ground ginger. Submitted by:
NURSEHOWE

(1/3/12)
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I added 1/2 can of white kidney beans (drained and rinsed) to the soup when simmering. Pureed the entire pot, which disguised the beans and upped the fibre and protein! Submitted by:
PEGCITYMOMMA

(1/4/10)
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I like the sound of curried pumkin soup. We in Australia can't get canned pumkin, instead we use fresh mashed pumkin. I use fat free evaporated milk as well to give it that creamy texture. Thanks for the curried idea, will try this out. Submitted by:
JOSEPHINEBAT10

(1/26/08)
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It is easy and delicious. It is low caloriess, riche in fiber and it tastes incredible. An advice at the end use the blender machine, the soup become so smooth and foamy! Submitted by:
VMARIA

(9/27/07)
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I'm definitely gonna try this! I may use fat free evaporated milk for a stronger/bisque-like flavor. Submitted by:
COBANION

(9/16/07)
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