Pumpkin soup made with roasted vegetables
Pumpkin soup made with roasted vegetables
  • prep: 20 min
  • cook: 3 hr
  • total: 3 hr 20 min
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  • servings:
  • Ingredients

    • 2 kilos pumpkin
    • 2 onions
    • 2 zucchinis
    • 3 carrots
    • olive oil
    • 2 cups water
    • 1 teaspoon nutmeg
    • 1 tablespoon honey
    • 2½ litres (10 cups) chicken or vegetable stock
    • salt and pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 62 % Daily Value *
    • Total Fat: 0 g 0.34%
    • Saturated Fat: 0 g 0.47%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 520 mg 21.65%
    • Calcium: 27 mg 2.67%
    • Potassium: 250 mg 7.13%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.04%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 3 g 11.12%
    • Sugar: 8 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 167.82%
    • Vitamin C 11.21%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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