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Pumpkin and Ginger Soup

Pumpkin and Ginger Soup

Try creating our delicious yet simple recipe for Pumpkin and Ginger Soup | Knorr
  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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)