Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 79.4
Total Fat 3.3 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 10.2 mg
Sodium 321.1 mg
Potassium 322.6 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.4 g
Sugars 1.8 g
Protein 1.5 g
Vitamin A 221.7 %
Vitamin B-12 0.2 %
Vitamin B-6 7.6 %
Vitamin C 21.7 %
Vitamin D 1.0 %
Vitamin E 2.3 %
Calcium 5.1 %
Copper 5.0 %
Folate 5.3 %
Iron 5.0 %
Magnesium 7.6 %
Manganese 11.0 %
Niacin 4.5 %
Pantothenic Acid 4.3 %
Phosphorus 4.4 %
Riboflavin 2.9 %
Selenium 1.1 %
Thiamin 4.9 %
Zinc 1.6 %
*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 Butternut Squash, Pumpkin & Carrot Soup

View the full Butternut Squash, Pumpkin & Carrot Soup Recipe & Instructions
Submitted by: CAMILLE-LEON

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 Butternut Squash, Pumpkin & Carrot Soup

25 calories of Butternut Squash, (62.50 grams)

25 calories of Heavy Whipping Cream, (0.03 cup, fluid (yields 2 cups whipped))

11 calories of Pumpkin, canned, without salt, (0.13 cup)

6 calories of Carrots, raw, (0.25 medium)

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

3 calories of PAM - Olive Oil Cooking Spray (0.4 sec spray), (0.50 serving)

2 calories of Garlic, (0.50 cloves)

2 calories of Oxo vegetable (cube), (0.13 serving)

0 calories of Salt, (0.13 tsp)

0 calories of Water, tap, (0.38 cup (8 fl oz))


Nutrition & Calorie Comments  

Hi,
I love pumpkin and carrots cooked as soup. But I had no garlic on hand, so I used gingerpowder. And instead of whipped cream I used fatfree creamcheese (whisked with little skim milk).... great FH-dish (for WW). Thanks for sharing the recipe.
Greetings from the teakettle:-)
Submitted by:
CD6454474

(9/24/12)
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