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Pumpkin and Ginger Soup

A great way to use pumpkins apart from carving them for Halloween. The natural sweetness of the pumpkin and honey, with the zesty taste of ginger and the great taste of Knorr Vegetable stock makes this a fantastic autumn soup.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

150kcal

Energy (kJ)

621kJ

Protein (g)

3.0g

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)

0.0g

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

598kcal

2486kJ

12.0g

68.6g

63.6g

36.4g

5.0g

34.7g

14.4g

0.2g

0.1g

0.1g

0.4g

2mg

1925mg

4.80g

47812IU

58.0mg

148mg

4.92mg

2428mg