Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 67.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,034.7 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.0 g
- Protein: 1.4 g
View full nutritional breakdown of Pumpkin Soup calories by ingredient
Pumpkin Soup
Submitted by: JEZWYN
Introduction
What to do with the 2kg pumpkin that won't fit in the fridge..? What to do with the 2kg pumpkin that won't fit in the fridge..?Number of Servings: 10
Ingredients
-
2kg whole pumpkin
1 large onion, chopped
2t cumin
1t nutmeg
2L vegetable or chicken stock
Directions
Roast whole pumpkin in 200ºC oven for 45 minutes or until skin peels off easily. Remove seeds and discard seeds and skin.
Heat oil in large saucepan, and add onion, cumin, nutmeg, and salt & pepper to taste. Heat until onion is transparent and spices are fragrant.
Add stock and spoonfuls of pumpkin flesh. Simmer for 30 minutes or until stock reduces to preferred thickness.
Allow soup to cool for 30 minutes, and then puree in blender.
Serve hot with a dash of cream and nutmeg.
Serving size note: I measured mine after reducing and it came to exactly 2L. So each serving is for a cup (200ml) of soup.
Number of Servings: 10
Recipe submitted by SparkPeople user JEZWYN.
Heat oil in large saucepan, and add onion, cumin, nutmeg, and salt & pepper to taste. Heat until onion is transparent and spices are fragrant.
Add stock and spoonfuls of pumpkin flesh. Simmer for 30 minutes or until stock reduces to preferred thickness.
Allow soup to cool for 30 minutes, and then puree in blender.
Serve hot with a dash of cream and nutmeg.
Serving size note: I measured mine after reducing and it came to exactly 2L. So each serving is for a cup (200ml) of soup.
Number of Servings: 10
Recipe submitted by SparkPeople user JEZWYN.
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