Directions:
- Preheat oven to 200°C.
- Cut pumpkin in half and scoop out seeds and cut the cleaned carrots in half.
- Place pumpkins and carrots on the cookie sheet and roast until soft to the touch, about 40 minutes. Remove pumpkins from oven.
- Heat one teaspoon of oil in a saucepan over medium heat.
- Add onion, vegetables and the bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Taste it with salt and pepper.
- Fry thin slices of pumpkin in oil and serve it on top with the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.9 Kcal (255 kJ) | ||
| Calories from fat | 30.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Sodium | 424.41mg | 18% | |
| Potassium | 195.39mg | 4% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.62 Kcal (137 kJ) | ||
| Calories from fat | 16.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 5% | |
|---|---|---|---|
| Sodium | 227.33mg | 18% | |
| Potassium | 104.66mg | 4% | |
| Total Carbs | 2.45g | 2% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 1.8g | 7% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.2mg | 10% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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