Pumpkin and Ginger Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
3.0g
Energy (kJ)
621kJ
Energy (kcal)
150kcal
Carbohydrate incl. fibre (g)
17.2g
Carbohydrate excl. fibre (g)
15.9g
Sugar (g)
9.1g
Fibre (g)
1.3g
Fat (g)
8.7g
Saturated fat (g)
3.6g
Unsaturated fat (g)
5.0g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.0g
Trans fat (g)
0.1g
Cholesterol (mg)
1mg
Sodium (mg)
481mg
Salt (g)
1.20g
Vitamin A (IU)
11953IU
Vitamin C (mg)
14.5mg
Calcium (mg)
37mg
Iron (mg)
1.23mg
Potassium (mg)
607mg
Total
12.0g
2486kJ
598kcal
68.6g
63.6g
36.4g
5.0g
34.7g
14.4g
20.0g
0.1g
0.1g
0.4g
2mg
1925mg
4.80g
47812IU
58.0mg
148mg
4.92mg
2428mg
- 15 g, fresh root ginger
- 2 cloves garlic (optional)
- 1 small onion, diced
- 800 g pumpkin or butternut squash, peeled and cut into chunks
- 25 g Flora Buttery
- 1 Knorr Vegetable Stock Pot dissolved in 750 ml boiling water
- 1 or 2 tbsp of runny honey
- 100 ml Elmlea Single
- Ground black pepper, to taste
- 2 tbsp fresh coriander, chopped (optional)