Directions:
- Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan.
- Bring to the boil, cover and simmer for 15-20 minutes.
- Cool and puree in a processor or blender.
- Return to the rinsed saucepan.
- Blend the cornflour with a little yogurt. Add to the soup with the remaining yogurt. Bring to the simmering point but do not boil.
- Serve garnished with parsley and a swirl of yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.5 Kcal (798 kJ) | ||
| Calories from fat | 0.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 3.11mg | 1% | |
| Sodium | 101.74mg | 4% | |
| Potassium | 1127.9mg | 24% | |
| Total Carbs | 30.65g | 10% | |
| Sugars | 17.25g | 69% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 2.6mg | 15% | |
| Calcium | 252.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 37.26 Kcal (156 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 1% | |
| Sodium | 19.9mg | 4% | |
| Potassium | 220.61mg | 24% | |
| Total Carbs | 5.99g | 10% | |
| Sugars | 3.37g | 69% | |
| Dietary Fiber | 0.66g | 13% | |
| Protein | 1.51g | 15% | |
| Vitamin C | 4.8mg | 41% | |
| Iron | 0.5mg | 15% | |
| Calcium | 49.3mg | 25% | |
* 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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