Photo: Cala
Estimated Nutrition (whole recipe, rough)
117
Calories
2g
Protein
6g
Fat
14g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- =
- 2 cups (500ml) vegetable stock
- 800g ( 1¾ lb) pumpkin, chopped
- 2 onions, chopped
- 2 cloves garlic, grated
- ½ teaspoon nutmeg
- salt, pepper
- 60 ml (2 fl oz) cream
- =
Directions
1
Bring the vegetable stock to the boil. Add pumpkin, onion and garlic, simmer for 20 minutes or until soft. Puree soup in a blender until smooth. Return soup to the pot to reheat, season with nutmeg, salt and pepper. Pour the soup into bowls. Decorate with a dollop of cream.
Recipe sourced from
fandom