Pumpkin/Squash Soup With Garlic and Thyme Recipe

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Pumpkin/Squash Soup With Garlic and Thyme

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Ingredients:

Serving

1 tsp oil
400 g pumpkin, diced
1 stalk celery, diced finely
2 garlic cloves, minced (use big ones
1 onion, diced
4 sprigs fresh thyme (or 1 ts dried)
2 cups vegetable stock (might need more)
salt and pepper

Directions:

If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
Add enough broth to just cover the veggies.
Simmer on medium heat for about 20 minutes or until veggies are tender.
Using a hand-held blender puree the soup to your liking.
Season with salt and pepper to taste.
Serve with all the trimmings you like. Enjoy!
NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	948.48 Kcal (3971 kJ)
Calories from fat	20.52 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Sodium	37210.31mg	1550%
Potassium	855.53mg	18%
Total Carbs	189.9g	63%
Sugars	8.87g	35%
Dietary Fiber	3.8g	15%
Protein	3.05g	6%
Vitamin C	23.7mg	40%
Iron	2.1mg	11%
Calcium	72.9mg	7%

Amount Per 100 g
Calories	179.35 Kcal (751 kJ)
Calories from fat	3.88 Kcal
		% Daily Value*
Total Fat	0.43g	4%
Sodium	7036.08mg	1550%
Potassium	161.77mg	18%
Total Carbs	35.91g	63%
Sugars	1.68g	35%
Dietary Fiber	0.72g	15%
Protein	0.58g	6%
Vitamin C	4.5mg	40%
Iron	0.4mg	11%
Calcium	13.8mg	7%

* 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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