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Level
easy
Prep Time
15 mins
Total Time
45 mins
Serves
4

Tips

How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.

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Nutritional Facts

Nutrition Description:
1 cup/250 mL soup with 1/4 cup/60 mL topping
Calories:
170
Fat:
6 g
Carbs:
24 g
Fibre:
2 g
Protein:
4 g
Sodium:
440 mg