Sherried Kabocha Soup with Spiced Pepitas

Vegetarian Times

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 2 tsp. agave nectar
    Ethnic Foods;Health Foods
  • 1 bay leaf
    Spices and Seasonings
  • 2 Tbs. chopped cilantro
    Produce
  • 2 Tbs. dry sherry
    Alcoholic Beverages
  • 2 cloves garlic, minced (2 tsp.)
    Produce
  • 1½ lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
    Produce
  • 1 Tbs. olive oil
    Oil, Vinegar, Salad Dressing
  • 1 medium onion, thinly sliced (1 cup)
    Produce
  • ½ cup pepitas or shelled pumpkin seeds
    Savory Snacks
  • ½ tsp. salt
    Spices and Seasonings
  • ½ tsp. smoked paprika
    Spices and Seasonings
  • 2 tsp. smoked paprika
    Spices and Seasonings
  • 2 cups low-sodium vegetable broth
    Canned and Jarred

Steps

  • To make Spiced Pepitas: Preheat oven to 350°F. Line baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in small bowl.
  • Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.

Nutrition

  • Calories: 118.63  cal  (5.93%)
  • Fat: 5.25  g  (8.07%)
  • Saturated Fat: 0.84  g  (5.28%)
  • Carbohydrates: 16.47  g  (5.49%)
  • Sugar: 6.08  g  (6.75%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 514.28  mg  (22.36%)
  • Alcohol: 0.52  g  (2.86%)
  • Protein: 3.17  g  (6.34%)
  • Vitamin A: 2138.95  IU  (42.78%)
  • Manganese: 0.5  mg  (24.94%)
  • Vitamin C: 16.37  mg  (19.84%)
  • Potassium: 506.2  mg  (14.46%)
  • Magnesium: 52.42  mg  (13.1%)
  • Vitamin B6: 0.25  mg  (12.44%)
  • Fiber: 2.8  g  (11.19%)
  • Phosphorus: 104.63  mg  (10.46%)
  • Folate: 35.97  µg  (8.99%)
  • Copper: 0.17  mg  (8.61%)
  • Iron: 1.42  mg  (7.87%)
  • Vitamin B2: 0.1  mg  (5.76%)
  • Vitamin E: 0.84  mg  (5.59%)
  • Zinc: 0.75  mg  (5.03%)
  • Vitamin B3: 0.96  mg  (4.81%)
  • Calcium: 44.78  mg  (4.48%)
  • Vitamin B1: 0.07  mg  (4.39%)
  • Vitamin K: 4.27  µg  (4.06%)
  • Vitamin B5: 0.32  mg  (3.15%)
  • Selenium: 1.28  µg  (1.83%)

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