Roast Pumpkin and Onion Soup Recipe

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Roast Pumpkin and Onion Soup
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Ingredients:

Directions:

  1. Chop pumpkin into chunks and place on baking tray.
  2. Sprinkle Pumkin with olive oil and honey.
  3. Shred sage leaves and place on pumlin.
  4. Roast pumpkin until brown around edges.
  5. Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
  6. Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
  7. Add stock and salt and pepper.
  8. Simmer for forty minutes over a very low heat.
  9. Blend soup and pass through a sieve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 738.54 Kcal (3092 kJ)
Calories from fat 63.07 Kcal
% Daily Value*
Total Fat 7.01g 11%
Sodium 24791.13mg 1033%
Potassium 634.06mg 13%
Total Carbs 141.6g 47%
Sugars 19.04g 76%
Dietary Fiber 3.05g 12%
Protein 2.28g 5%
Vitamin C 19.1mg 32%
Iron 1.6mg 9%
Calcium 51.1mg 5%
Amount Per 100 g
Calories 179.89 Kcal (753 kJ)
Calories from fat 15.36 Kcal
% Daily Value*
Total Fat 1.71g 11%
Sodium 6038.62mg 1033%
Potassium 154.45mg 13%
Total Carbs 34.49g 47%
Sugars 4.64g 76%
Dietary Fiber 0.74g 12%
Protein 0.55g 5%
Vitamin C 4.7mg 32%
Iron 0.4mg 9%
Calcium 12.4mg 5%

* 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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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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