Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 164.8
Total Fat 4.3 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol 8.4 mg
Sodium 1,060.4 mg
Potassium 646.8 mg
Total Carbohydrate 22.7 g
Dietary Fiber 4.1 g
Sugars 0.0 g
Protein 10.1 g
Vitamin A 464.1 %
Vitamin B-12 7.5 %
Vitamin B-6 11.4 %
Vitamin C 24.3 %
Vitamin D 4.5 %
Vitamin E 5.1 %
Calcium 9.9 %
Copper 16.7 %
Folate 7.9 %
Iron 11.6 %
Magnesium 10.2 %
Manganese 39.6 %
Niacin 20.3 %
Pantothenic Acid 7.7 %
Phosphorus 19.6 %
Riboflavin 13.8 %
Selenium 11.0 %
Thiamin 6.6 %
Zinc 5.7 %
*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 Spiced Pumpkin Soup

View the full Spiced Pumpkin Soup Recipe & Instructions

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 Spiced Pumpkin Soup

31 calories of Sweet potato, cooked, baked in skin, without salt, (0.17 cup)

24 calories of Pumpkin, canned, without salt, (70.83 grams)

17 calories of Butter, salted, (0.17 tbsp)

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

12 calories of Flour, whole grain, (0.03 cup)

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

6 calories of Chicken Broth, (4.67 fl oz)

1 calories of Garlic, (0.33 clove)

1 calories of Lime Juice, (0.01 cup)

1 calories of Curry powder, (0.08 tsp)

0 calories of Cumin seed, (0.04 tsp)

0 calories of Salt, (0.04 tsp)


Nutrition & Calorie Comments  

Good count of protein and delish! Submitted by:
LOUIE-LILY
(12/30/17)
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The sodium is MUCH lower when making the recipe as written. I think the difference is due to items in the Ingredients section for nutritional calculation: a) 70.83 cups of pumpkin should be 70.83 grams of pumpkin and the chicken broth is not low sodium. Submitted by:
RAJMHJ
(11/21/13)
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This sounds really good but when I make it I will need to decrease the sodium so I will make those adjustments. Did anyone find it too salty? Submitted by:
HOLLYSNOWWOMAN
(11/18/13)
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I was very pleased with this soup! I added 1/4 tsp cinnamon, 1/4 tsp ginger, and 1 tbsp of brown sugar. Mmmmmm!! Submitted by:
SUSANPEI
(10/30/10)
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Your sodium numbers are way off the charts for weight loss. Are they correct? That's just over half of a normal daily allowance for sodium. Submitted by:
WRITEMANN1
(10/27/10)
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Is the sodium count correct?? Much too much if it is. Submitted by:
ZINNER44
(10/26/10)
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Love this soup...I ommitted the lime and sweet potato(carbs) and added red peper flakes , CHIVES AND LOW FAT SOUR CREAM...INCREDIBLE Submitted by:
DIANADICESARE9
(9/28/10)
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Very good recipe! I subbed an eggplant for the sweet potato. It only needed to simmer for about 15 minutes until the eggplant was soft. Also, I upped the cumin and curry a bit, and left out the lime juice, flour, nutmeg and the salt. Used skim milk, butter substitute; came out to 87.5 cals! Submitted by:
SILVERDUST
(11/16/09)
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Great soup. I used vegetable broth instead of chicken and 1/2 of a Butternut Squash to replace the Sweet Potato. I also added a little brown sugar and about 1/2 cup of light coconut milk. Submitted by:
JANICEMC
(10/20/09)
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very good. I love pumpkin. Especially since I checked out the nutritional value of pumpkins. Submitted by:
GLORIA68
(10/15/09)
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i love this soup, when i made it again i didn't find the roux(flour and butter) was needed i added some ginger and subed low fat coconut milk for the milk. it was outstanding. Submitted by:
AROHA05
(4/11/09)
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The sodium count MUST BE OFF BASE. There's no way with the ingredients used that EACH serving would amount to that much sodium. Submitted by:
1BABY1
(4/10/09)
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