Squash & Pumpkin Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
24.0g
Energy (kJ)
3599kJ
Energy (kcal)
860kcal
Carbohydrate incl. fibre (g)
97.6g
Carbohydrate excl. fibre (g)
86.9g
Sugar (g)
22.6g
Fibre (g)
10.7g
Fat (g)
46.0g
Saturated fat (g)
15.9g
Unsaturated fat (g)
27.4g
Monounsaturated fat (g)
21.3g
Polyunsaturated fat (g)
5.9g
Trans fat (g)
0.0g
Cholesterol (mg)
87mg
Sodium (mg)
1016mg
Salt (g)
2.54g
Vitamin A (IU)
70045IU
Vitamin C (mg)
78.3mg
Calcium (mg)
529mg
Iron (mg)
9.24mg
Potassium (mg)
2580mg
Total
96.1g
14397kJ
3440kcal
390.5g
347.7g
90.2g
42.8g
184.0g
63.4g
109.7g
85.1g
23.6g
0.0g
347mg
4065mg
10.16g
280179IU
313.1mg
2118mg
36.98mg
10322mg
- 1 small pumpkin, cut into large chunks, skin left on
- 1 small butternut squash, cut into large chunks, skin left on
- 2 large carrots, sliced into rounds
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper
- 1 litre water
- 2 Knorr Vegetable Stock Cube
- 1 sheet of puff pastry
- 125 grams grated cheddar
- 1 egg yolk, whisked
- 1 tablespoon of poppy seeds