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Pumpkin soup made with roasted vegetables
- prep: 20 min
- cook: 3 hr
- total: 3 hr 20 min
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SaveIngredients
- 2 kilos pumpkin
- 2 onions
- 2 zucchinis
- 3 carrots
- olive oil
- 2 cups water
- 1 teaspoon nutmeg
- 1 tablespoon honey
- 2½ litres (10 cups) chicken or vegetable stock
- salt and pepper
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 62 % Daily Value *
- Total Fat: 0 g 0.34%
- Saturated Fat: 0 g 0.47%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 520 mg 21.65%
- Calcium: 27 mg 2.67%
- Potassium: 250 mg 7.13%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.04%
- Zinc: 0 mg 0%
- Total Carbohydrate: 14 g %
- Dietary Fiber: 3 g 11.12%
- Sugar: 8 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 167.82%
- Vitamin C 11.21%
- 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 - Starch0
- Exchange - Vegetables2
- 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
