Easy to prepare, very tasty old favorite.
Peel and chop pumpkin into large pieces.
Roughly chop onion.
Cover the vegetables with water in a large saucepan. Bring to the boil.
Simmer for about 20 minutes or until the pumpkin is very soft.
Puree in a food processor or mash with a potato masher.
SPICY SOUP - replace spices with 1 teaspoon ground ginger, 1 teaspoon cumin and 1 teaspoon coriander.
CARROT and PUMPKIN - use less pumpkin and add a few carrots.
PUMPKIN and POTATO - add a potato for a thicker soup.
CREAMY SOUP - add 1 cup of low fat milk at the end. heat through but do not boil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1112g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 311 | ||
Calories from Fat: 14 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 3572.2mg | 94 % | |
Total Carbohydrate 76.1g | 22 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 68.8g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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