Directions:
- Peel and cut pumpk into even cubes
- Boil until tender
- While the pumpkin is boiling, peel and cut the potatoes into 1cm cubes and cut the onion into large chunks
- Warm the oil in a large pan and brown the onion and potato until almost tender
- Add the cut carrots and crushed garlic
- Stir and cook for 5 minutes, set aside
- Drain the pumpkin and blender until tender
- Add the pumpkin, potatoe and carrot mixture and chicken stock to a large pot
- Simmer slowly for 20 minutes or until all vegetables are tender
- Add the cream and stir
- Serve with chopped parsley on top and crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.84 Kcal (585 kJ) | ||
| Calories from fat | 35.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 6.83mg | 2% | |
| Sodium | 145.82mg | 6% | |
| Potassium | 533.65mg | 11% | |
| Total Carbs | 23.04g | 8% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.34 Kcal (269 kJ) | ||
| Calories from fat | 16.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 6% | |
|---|---|---|---|
| Cholesterol | 3.14mg | 2% | |
| Sodium | 67.09mg | 6% | |
| Potassium | 245.52mg | 11% | |
| Total Carbs | 10.6g | 8% | |
| Sugars | 3.03g | 26% | |
| Dietary Fiber | 1.51g | 13% | |
| Protein | 2.08g | 9% | |
| Vitamin C | 3.8mg | 14% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 6% | |
| Calcium | 29mg | 6% | |
* 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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