Roast Pumpkin Soup

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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


    Butternut Squash, 6 cups (2 whole)
    Onions, raw, 2 large
    chicken stock powder, 6 tsp
    Canola Oil Cooking Spray, 1 gram
    6 c water


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.

Member Ratings For This Recipe

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    This was easy to make,I used vegetable stock as it was half the calories & the salt .I found I needed a bit more flavor (pumpkin let me down there) so added 2 tsp minced garlic,1 tsp minced chilli,1tsp grated ginger,half bunch fresh coriander,added after it was blended. - 4/17/11