Pumpkin, Mushroom and Fennel Soup Recipe

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Pumpkin, Mushroom and Fennel Soup
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Ingredients:

Directions:

  1. - sweat off the chopped onions and garlic
  2. - add the chopped pumpkin and sliced mushrooms with the stock and then add the fennel seeds and season to taste.
  3. - i left this to simmer for about 45 minutes and then blended it, and re- seasoning if needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.37 Kcal (215 kJ)
Calories from fat 2.66 Kcal
% Daily Value*
Total Fat 0.3g 0%
Sodium 399.29mg 17%
Potassium 592.79mg 13%
Total Carbs 7.43g 2%
Sugars 3.93g 16%
Dietary Fiber 1.55g 6%
Protein 5.21g 10%
Vitamin C 5.2mg 9%
Iron 0.9mg 5%
Calcium 51.6mg 5%
Amount Per 100 g
Calories 19.3 Kcal (81 kJ)
Calories from fat 1 Kcal
% Daily Value*
Total Fat 0.11g 0%
Sodium 150.05mg 17%
Potassium 222.77mg 13%
Total Carbs 2.79g 2%
Sugars 1.48g 16%
Dietary Fiber 0.58g 6%
Protein 1.96g 10%
Vitamin C 2mg 9%
Iron 0.3mg 5%
Calcium 19.4mg 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

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

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

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