1 serving (250 grams) contains 150 calories, 3.0 grams of protein, 5.0 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
Calories |
141.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 377.4 mg | 16% | |
| Total Carbohydrates | 18.9 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Sugars | 5.7 g | ||
| protein | 2.8 g | 5% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.2 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 283.0 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Sopa ahuyama
Sopa de Ahuyama, or pumpkin soup, is a comforting dish originating from Colombian cuisine. Made with vibrant chunks of ahuyama (pumpkin or squash), this soup often includes onion, garlic, potatoes, milk, and chicken or vegetable broth, all simmered to create a creamy, hearty bowl. Rich in vitamins A and C, pumpkin is packed with antioxidants that support eye health and immune function. It’s also a good source of fiber, aiding digestion and promoting satiety. Variations may incorporate ingredients like cheese or cream for added richness, increasing the calorie and fat content. Generally low in sodium and simple to prepare, Sopa de Ahuyama is a nutritional and satisfying choice perfect for cooler weather. To keep it heart-healthy, opt for low-fat milk and limit added salt or oil in the recipe. Ideal for vegetarians when made using vegetable stock, it’s a versatile dish suitable for a range of dietary needs.
