Photo: Cala
Roast pumpkin soup with blue cheese recipe
8 ingredients
20 min + 35 min
4 people
openrecipes
Warm up the cold evenings with this soup from Jose Pizarro
Estimated Nutrition (whole recipe, rough)
732
Calories
21g
Protein
23g
Fat
109g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Pumpkin, peeled and cut into chunks
- kg Extra virgin olive oil, plus extra for drizzling
- 2 Garlic cloves, whole and unpeeled
- tbsp Rosemary sprig, leaves stripped
- 2 Sea salt and freshly ground black pepper
- 1 Vegetable stock
- 1 Slices of good-quality bread
- pinch Blue cheese, Picos Blue or similar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes