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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)

56.5g

Energy (kJ)

7271kJ

Energy (kcal)

1732kcal

Carbohydrate incl. fibre (g)

194.4g

Carbohydrate excl. fibre (g)

177.6g

Sugar (g)

50.2g

Fibre (g)

16.8g

Fat (g)

88.3g

Saturated fat (g)

41.3g

Unsaturated fat (g)

44.3g

Monounsaturated fat (g)

20.9g

Polyunsaturated fat (g)

5.0g

Trans fat (g)

0.2g

Cholesterol (mg)

88mg

Sodium (mg)

31259mg

Salt (g)

78.15g

Vitamin A (IU)

69664IU

Vitamin C (mg)

84.8mg

Calcium (mg)

505mg

Iron (mg)

8.50mg

Potassium (mg)

8508mg

Total

225.9g

29085kJ

6927kcal

777.6g

710.3g

200.6g

67.3g

353.0g

165.3g

177.1g

83.8g

20.0g

0.9g

350mg

125037mg

312.59g

278656IU

339.3mg

2020mg

33.99mg

34033mg

  • 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 whole garlic cloves, peeled
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 L made with 2 Knorr Vegetable Stock Pot
  • 1 sheet of puff pastry
  • 125 g grated cheddar
  • 1 egg yolk, whisked
  • 1 tsp poppy seed