Pumpkin and Carrot Soup Recipe

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Pumpkin and Carrot Soup
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Ingredients
5
Count
Nutrition
72
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
  2. Once water is boiling, reduce heat and add all of the chopped vegetables.
  3. Cook vegetables until tender.
  4. Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
  5. Blend the vegetables and continue to add water until the soup reaches the desired consistency.
  6. Serve with salt, pepper, nutmeg and a dollop of creme fraiche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.31 Kcal (303 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 54.31mg 2%
Potassium 636.25mg 14%
Total Carbs 18g 6%
Sugars 8.25g 33%
Dietary Fiber 4.01g 16%
Protein 2.15g 4%
Vitamin C 16.2mg 27%
Vitamin A 0.8mg 25%
Iron 1mg 6%
Calcium 55.1mg 6%
Amount Per 100 g
Calories 33.97 Kcal (142 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 25.51mg 2%
Potassium 298.89mg 14%
Total Carbs 8.46g 6%
Sugars 3.88g 33%
Dietary Fiber 1.88g 16%
Protein 1.01g 4%
Vitamin C 7.6mg 27%
Vitamin A 0.4mg 25%
Iron 0.5mg 6%
Calcium 25.9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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