Pumpkin Soup

Pumpkin Soup
Pumpkin Soup
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Roasting the pumpkin gives a lovely sweetness to the soup. To keep the sodium down we use massel vegetable stock which is low in sodium and gluten free. Our recipe actually makes 2 very large serves however suits 4 people for an entree or starter. This recipe is low fat, low sodium, low sugar, dairy free, gluten free, and vegetarian.

    Ingredients

    • Ingredients 1 butternut pumpkin (aka butternut squash) 700g after peeled and cut 1 tbsp. olive oil for onions & 1 tsp. for pumpkin 2 small cloves garlic, crushed 2 tsp. vegetable stock, low sodium 2 cup water, heated Sprinkle thyme S & P to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 63 % Daily Value *
    • Total Fat: 0 g 0.22%
    • Saturated Fat: 0 g 0.1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 6 mg 0.23%
    • Calcium: 67 mg 6.72%
    • Potassium: 493 mg 14.08%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 3 g 11.2%
    • Sugar: 3 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 297.64%
    • Vitamin C 49%
    • 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 - Starch1
    • Exchange - Vegetables0
    • 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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