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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
- 1 acorn squash
- 1 medium pumpkin
- 2 large sweet potatoes
- 2 (14 ounce) cans coconut milk
- 2 (14.5 ounce) cans chicken broth
- salt to taste
- ground black pepper to taste
- 1 lime, juiced
- 1 pinch ground ginger, or to taste
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 17.2g|
|Saturated Fat 14.9g|
|Total Carbohydrate 37.2g|
|Dietary Fiber 5.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|