Healthy Pumpkin Soup Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
Add stock and bay leaves.
Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
Remove any rosemary stalks and bay leaves.
Place a third of the soup in the blender with a third of the skim milk powder and puree.
Pour into a large bowl.
Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
For Vegetarian use vegetable stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.9 Kcal (929 kJ)
Calories from fat	53.32 Kcal
		% Daily Value*
Total Fat	5.92g	9%
Cholesterol	8.44mg	3%
Sodium	389.53mg	16%
Potassium	1295.8mg	28%
Total Carbs	34.33g	11%
Sugars	17.25g	69%
Dietary Fiber	3.57g	14%
Protein	12g	24%
Vitamin C	26.1mg	43%
Vitamin A	0.2mg	5%
Iron	2.6mg	14%
Calcium	198.8mg	20%

Amount Per 100 g
Calories	37.08 Kcal (155 kJ)
Calories from fat	8.91 Kcal
		% Daily Value*
Total Fat	0.99g	9%
Cholesterol	1.41mg	3%
Sodium	65.1mg	16%
Potassium	216.55mg	28%
Total Carbs	5.74g	11%
Sugars	2.88g	69%
Dietary Fiber	0.6g	14%
Protein	2g	24%
Vitamin C	4.4mg	43%
Iron	0.4mg	14%
Calcium	33.2mg	20%

* 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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