Squash & Pumpkin Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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