Directions:
- Chop pumpkin into chunks and place on baking tray.
- Sprinkle Pumkin with olive oil and honey.
- Shred sage leaves and place on pumlin.
- Roast pumpkin until brown around edges.
- Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
- Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
- Add stock and salt and pepper.
- Simmer for forty minutes over a very low heat.
- Blend soup and pass through a sieve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.54 Kcal (3092 kJ) | ||
| Calories from fat | 63.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 24791.13mg | 1033% | |
| Potassium | 634.06mg | 13% | |
| Total Carbs | 141.6g | 47% | |
| Sugars | 19.04g | 76% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 1.6mg | 9% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 179.89 Kcal (753 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 11% | |
|---|---|---|---|
| Sodium | 6038.62mg | 1033% | |
| Potassium | 154.45mg | 13% | |
| Total Carbs | 34.49g | 47% | |
| Sugars | 4.64g | 76% | |
| Dietary Fiber | 0.74g | 12% | |
| Protein | 0.55g | 5% | |
| Vitamin C | 4.7mg | 32% | |
| Iron | 0.4mg | 9% | |
| Calcium | 12.4mg | 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.
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