Roast Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 960.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.9 g
- Protein: 2.4 g
View full nutritional breakdown of Roast Pumpkin Soup calories by ingredient
Number of Servings: 6
Ingredients
-
Butternut Squash, 6 cups (2 whole)
Onions, raw, 2 large
chicken stock powder, 6 tsp
Canola Oil Cooking Spray, 1 gram
6 c water
Directions
Makes 6 serves.
Peel pumpkin and chop into chunks.
Peel and quarter onion.
Spray pumpkin and onion with oil and roast in an 180degree celsius oven for about 30 mins until pumpkin is almost cooked but not mushy.
Bring 6 cups of water to boil and mix in stock powder.
Put pumpkin and onion in stock, boil for about 30mins until pumpkin is very soft.
Blend all together until smooth. Serve immediately, or keep for up to 3 days, and reheat and serve.
Yum and healthy!
Number of Servings: 6
Recipe submitted by SparkPeople user AYNAT84.
Peel pumpkin and chop into chunks.
Peel and quarter onion.
Spray pumpkin and onion with oil and roast in an 180degree celsius oven for about 30 mins until pumpkin is almost cooked but not mushy.
Bring 6 cups of water to boil and mix in stock powder.
Put pumpkin and onion in stock, boil for about 30mins until pumpkin is very soft.
Blend all together until smooth. Serve immediately, or keep for up to 3 days, and reheat and serve.
Yum and healthy!
Number of Servings: 6
Recipe submitted by SparkPeople user AYNAT84.
Member Ratings For This Recipe
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CD9950594
