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Nutrition Facts
Serving Size 198 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 180
% Daily Value*
Total Fat 20 g 26%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 300 mg 13%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 11%
Sugars 6 g
Protein 4 g
Vitamin A 180% Iron 10%
Vitamin C 6% Calcium 2%
*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.

Turmeric Pumpkin Soup

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

2 Tbsp coconut oil
1 cup(s) white onion, small dice
1 cup(s) carrot, small dice
2 garlic cloves, crushed
1 Tbsp turmeric, fresh can also be used
1 Tbsp ginger, peeled and chopped
1 Tsp ground cumin
1/2 Tsp black pepper
1 Tsp kosher salt
28 fl oz coconut milk
15 Oz H-E-B Organics Pumpkin
1/4 cup(s) toasted pumpkin seeds, for garnish
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Heat coconut oil in a large heavy bottom pot on medium high. Add onions, carrots, garlic, turmeric, ginger, cumin, black pepper and salt. Cook several minutes, stirring occasionally, until onions and carrots are softened.
Add coconut milk, bring to a simmer and cook an additional 8 minutes stirring occasionally.
Once carrots are tender, remove pot from stove.
In several batches, transfer soup to a blender and puree until smooth.
Return to pot and stir in pumpkin. Place on stovetop and heat on low until warm. Serve with pumpkin seeds.



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