Pumpkin Soup Recipe


Submitted by schaufel

Makes 4 servings


Pumpkin soup.

Ingredients
500 g pumpkin
30 g butter
1 medium onion
1 clove garlic
750 g water
1 chicken stock cube
1 tbsp tomato paste
62 1/2 ml cream
Directions
Combine pumpkin, butter, onion and garlic in a large bowl, cover, cook on high for 7 mn in a microwave. Add water, stock cubes and tomato paste, cover cook on high for about 15 mn or until pumpkin is tender. Blend or process in several batches until smooth; reheat, stir in cream, sprinkle with cheese.
Categories

Vegetables, First Course, Microwave

Nutrition Facts
Serving Size 356.6g
Amount Per Serving
Calories
122
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
4.5g
23%
Cholesterol
19mg
6%
Sodium
352mg
15%
Total Carbohydrates
14.3g
5%
Dietary Fiber
4.2g
17%
Sugars
6.0g
Protein
2.2g
Vitamin A 394% • Vitamin C 14%
Calcium 5% • Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B 		  Good points
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
    		•    Bad points
  • High in saturated fat
  • High in sodium
  • High in sugar
    		•
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