Directions:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.94 Kcal (2302 kJ) | ||
| Calories from fat | 319.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.45g | 55% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 1612.72mg | 67% | |
| Potassium | 579.85mg | 12% | |
| Total Carbs | 44.46g | 15% | |
| Sugars | 13.38g | 54% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.28 Kcal (336 kJ) | ||
| Calories from fat | 46.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 55% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 1% | |
| Sodium | 235.43mg | 67% | |
| Potassium | 84.65mg | 12% | |
| Total Carbs | 6.49g | 15% | |
| Sugars | 1.95g | 54% | |
| Dietary Fiber | 0.77g | 21% | |
| Protein | 1.26g | 17% | |
| Vitamin C | 1.2mg | 14% | |
| Iron | 0.5mg | 17% | |
| Calcium | 7.4mg | 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.
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