Directions:
- Preheat the oven to 200C/400F/Gas 6. Place the peppers on a baking sheet in the oven and roast for 40 minutes.
- Meanwhile place the chopped onion, chilli and stock into a large pan and bring to the boil. Simmer gently for ten minutes until the onion is soft.
- Wrap the garlic cloves in foil and fifteen minutes before the end of cooking for the butternut squash and the red peppers add the garlic to the baking sheet and cook until the end.
- Remove the skin from the peppers and halve and remove the seeds and roughly chop the flesh. Add the pumpkin puree to the pan with the chopped peppers, garlic cloves and plenty of ground black pepper.
- Bring to the boil and simmer for about five minutes. Either using a hand held blender or food processor blitz the soup until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.57 Kcal (1137 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 44.55mg | 2% | |
| Potassium | 2397.7mg | 51% | |
| Total Carbs | 63.94g | 21% | |
| Sugars | 29.9g | 120% | |
| Dietary Fiber | 12.64g | 51% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 421.7mg | 703% | |
| Iron | 5.2mg | 29% | |
| Calcium | 265.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 14.61 Kcal (61 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.4mg | 2% | |
| Potassium | 129.01mg | 51% | |
| Total Carbs | 3.44g | 21% | |
| Sugars | 1.61g | 120% | |
| Dietary Fiber | 0.68g | 51% | |
| Protein | 0.52g | 19% | |
| Vitamin C | 22.7mg | 703% | |
| Iron | 0.3mg | 29% | |
| Calcium | 14.3mg | 27% | |
* 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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