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Nutrition Facts
Serving Size 250 g
(Approx. 8 Servings)
Amount Per Serving
Calories 120 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 65 mg 3%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 13%
Sugars 6 g
Protein 3 g
Vitamin A 190% Iron 4%
Vitamin C 8% Calcium 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.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Pumpkin Soup
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 yellow onion, cut into big chunks
3 H-E-B Peeled Garlic
2 carrots, peeled and cut into 1-inch pieces
1 celery, cut into 1-inch pieces
1/4 cup(s) H-E-B Extra Virgin Olive Oil
1 morton & bassett organic bay leaves
1 Tsp Hill Country Fare Rubbed Sage
1 Tsp Central Market Organic Crushed Red Pepper Flakes
15 Oz Hill Country Fare Solid Pumpkin
32 Oz Central Market Chicken Broth, low sodium
1/3 cup(s) H-E-B Sour Cream
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Combine onion chunks, garlic, carrot and celery in a food processor bowl; process vegetables to a chunky texture.
Heat a large heavy soup pot over medium heat for 3 minutes.
Add olive oil and chunky vegetables and stir fry until onion is clear (about 6 minutes).
Add bay leaves, sage, crushed red pepper, pumpkin and chicken broth to onion mixture.
Bring mixture to a boil and reduce heat to medium.
Cover and cook pumpkin soup for 20 minutes until vegetables are tender.
Remove bay and sage leaves from soup and divide into 2 parts.
Puree each portion of pumpkin soup in food processor until smooth.
Pour pureed soup back into soup pot and keep warm on medium low until ready to serve.
Serve soup in bowls and garnish with sour cream, if desired.



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