Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.59 Kcal (869 kJ) | ||
| Calories from fat | 129.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 22% | |
|---|---|---|---|
| Cholesterol | 27.66mg | 9% | |
| Sodium | 526.91mg | 22% | |
| Potassium | 233.13mg | 5% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.94 Kcal (222 kJ) | ||
| Calories from fat | 33.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 22% | |
|---|---|---|---|
| Cholesterol | 7.05mg | 9% | |
| Sodium | 134.37mg | 22% | |
| Potassium | 59.45mg | 5% | |
| Total Carbs | 3.7g | 5% | |
| Sugars | 1.66g | 26% | |
| Dietary Fiber | 0.75g | 12% | |
| Protein | 0.68g | 5% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.9mg | 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.
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