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Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
  • Calories 222.0
  • Total Fat 11.6 g
  • Saturated Fat 1.9 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 8.2 g
  • Cholesterol 2.2 mg
  • Sodium 1,293.3 mg
  • Potassium 690.7 mg
  • Total Carbohydrate 28.4 g
  • Dietary Fiber 2.8 g
  • Sugars 19.4 g
  • Protein 4.0 g
  • Vitamin A 200.5 %
  • Vitamin B-12 3.4 %
  • Vitamin B-6 7.1 %
  • Vitamin C 24.4 %
  • Vitamin D 0.0 %
  • Vitamin E 9.6 %
  • Calcium 10.9 %
  • Copper 12.2 %
  • Folate 6.1 %
  • Iron 9.9 %
  • Magnesium 8.2 %
  • Manganese 12.8 %
  • Niacin 6.5 %
  • Pantothenic Acid 6.3 %
  • Phosphorus 12.6 %
  • Riboflavin 15.3 %
  • Selenium 3.7 %
  • Thiamin 6.1 %
  • Zinc 6.0 %
*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 Afghan Pumpkin

View the full Afghan Pumpkin Recipe & Instructions
Submitted by: SONJA14

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 Afghan Pumpkin

95 calories of Olive Oil, (0.05 cup)

53 calories of Granulated Sugar, (0.07 cup)

39 calories of Pumpkin, cooked, (0.80 cup, mashed)

23 calories of Yogurt, plain, low fat, (0.15 cup (8 fl oz))

11 calories of Tomato Paste, (0.05 cup)

1 calories of Coriander leaf, dried, (0.20 tbsp)

1 calories of Garlic, (0.20 clove)

0 calories of Pepper, black, (0.05 tsp)

0 calories of Ginger Root, (0.10 tsp)

0 calories of Salt, (0.10 tbsp)

0 calories of Water, tap, (0.20 cup (8 fl oz))


Nutrition & Calorie Comments  

The family liked this. I should have read the reviews first - I agree with decreasing sugar, as it was a bit too sweet, but it was different and savory. Submitted by:
NMMAMA2011

(11/25/11)
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Delicious! I followed the advice of others and cut the oil in half and sugar in half. I think the sugar could have gone down even more with no ill effects.

The sweet sauce and pumpkin are such a nice complement! I can't wait to make it again.
Submitted by:
LMDIENER

(12/14/10)
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Oh my gosh, this is good. Made it with butternut squash. Only now do I realize that I forgot to add the sugar--but my dinner guests & I loved loved loved it. The yogurt & the mint are fabulous touches. I expect to make it a regular part of my cooking repertoire! Submitted by:
RUTHXG

(11/22/10)
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I modified this slightly - used half the oil and only 2 tablespoons of sugar - and doubled the ginger (because we LOVE ginger).

It was AMAZING! I will certainly make this again. I'm just sad I won't be able to get fresh pumpkin for this year around!
Submitted by:
HOWMANYCATS

(10/25/10)
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Loved it. DH said he was shocked that he liked it too. I used butternut squash and pumpkin, 2TB sugar and I added a can of diced tomatoes Submitted by:
HEALTHYGAL01

(12/27/08)
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Yum Yum YUM! I made this tonight for my grandmother and I. I used sweet potato instead of squash, and greek yogurt. It would probably be just as good with less sugar - but I would make it again either way. Submitted by:
BOHOBONFIRE

(12/4/08)
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