Soup stuffed pumpkin

Name: Soup stuffed pumpkin Recipe
Yield: 2
Ingredients: * Imagine Creamy Sweet Corn Soup .5 cup; * *Imagine Low Sodium Vegetable Broth .5 cup; * Onions raw 2 tbsp chopped; * Lite FirmTofu Nasoya 200 grams; * Cilantro raw 1 tbsp; * *Cascadian Farm Organic Sweet Corn frozen 0.33 cup; * Pumpkin fresh 1 small

Number of Servings: 2

Ingredients

* Imagine Creamy Sweet Corn Soup, .5 cup * *Imagine Low Sodium Vegetable Broth, .5 cup * Onions, raw, 2 tbsp chopped * Lite FirmTofu, Nasoya 200 grams * Cilantro, raw, 1 tbsp * *Cascadian Farm, Organic Sweet Corn, frozen, 0.33 cup * Pumpkin, fresh, 1 small

Directions

Cut top off of pumpkin and scoop out seeds. Fill cavity with all of the ingredients. Put top back on and bake at 375 until pumpkin is soft enough for a fork to easily pierce the flesh.

Number of Servings: 2

Recipe submitted by SparkPeople user KARMAMA.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 225.2
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 180.4 mg
Total Carbs: 18.8 g
Dietary Fiber: 2.4 g
Protein: 11.6 g

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