Butternut Pumpkin Chicken Soup Recipe

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Butternut Pumpkin Chicken Soup
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Ingredients:

Directions:

  1. Peel and cube butternut place in a medium pot with water.
  2. Cook until butternut is soft.
  3. Purée in blender.
  4. Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
  5. Add cooked chicken to pureed butternut.
  6. Scrap and grate carrots add to puréed butternut.
  7. Add uncooked pasta to puréed butternut.
  8. Adjust salt,pepper and water depending on taste and consistency of soup required.
  9. Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
  10. Add cream and coriander before serving gently heat to infuse all flavours.
  11. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 74.76 Kcal (313 kJ)
Calories from fat 53.81 Kcal
% Daily Value*
Total Fat 5.98g 9%
Cholesterol 17.28mg 6%
Sodium 752.82mg 31%
Potassium 88.07mg 2%
Total Carbs 4.63g 2%
Sugars 1.08g 4%
Dietary Fiber 0.73g 3%
Protein 1.23g 2%
Vitamin C 1.4mg 2%
Vitamin A 0.2mg 6%
Iron 0.3mg 1%
Calcium 45.2mg 5%
Amount Per 100 g
Calories 26.3 Kcal (110 kJ)
Calories from fat 18.93 Kcal
% Daily Value*
Total Fat 2.1g 9%
Cholesterol 6.08mg 6%
Sodium 264.87mg 31%
Potassium 30.99mg 2%
Total Carbs 1.63g 2%
Sugars 0.38g 4%
Dietary Fiber 0.26g 3%
Protein 0.43g 2%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 6%
Iron 0.1mg 1%
Calcium 15.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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