Squash & Pumpkin Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
24.8g
Energy (kJ)
3659kJ
Energy (kcal)
874kcal
Carbohydrate incl. fibre (g)
99.5g
Carbohydrate excl. fibre (g)
88.7g
Sugar (g)
23.2g
Fibre (g)
10.9g
Fat (g)
46.5g
Saturated fat (g)
16.0g
Unsaturated fat (g)
27.7g
Monounsaturated fat (g)
21.3g
Polyunsaturated fat (g)
5.9g
Trans fat (g)
0.0g
Cholesterol (mg)
87mg
Sodium (mg)
1354mg
Salt (g)
3.38g
Vitamin A (IU)
70045IU
Vitamin C (mg)
78.3mg
Calcium (mg)
522mg
Iron (mg)
9.24mg
Potassium (mg)
2745mg
Total
99.1g
14638kJ
3497kcal
398.1g
354.7g
92.7g
43.4g
185.9g
64.1g
110.8g
85.1g
23.6g
0.0g
347mg
5417mg
13.54g
280179IU
313.1mg
2088mg
36.98mg
10982mg
- 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 Pot
- 1 sheet of puff pastry
- 125 grams grated cheddar
- 1 egg yolk, whisked
- 1 tablespoon of poppy seeds