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.
Nutrition Facts
| 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.
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