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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)

1364mg

Salt (g)

3.41g

Vitamin A (IU)

70045IU

Vitamin C (mg)

78.3mg

Calcium (mg)

529mg

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

5457mg

13.64g

280179IU

313.1mg

2118mg

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