Pulp from juicing vegetables and fruits

This may seem like a weird question. I bought a juicer and would like to freeze the pulp that comes out after juicing (as suggested w/recipes) but I want to know if this is going to add the same amount of calories or a much reduced amount when I want to toss it in a soup, for instance, for added nutrition. Could you help with this idea? Is it permissible to toss some in a dish of, say, beans/millet/soup? Thanks, KD