Directions:
- Preheat oven to 200°C.
- Cut pumpkin in half and scoop out seeds.
- Cut peeled carrots, sweet potato and pumpkin in chunks.
- Place pumpkins, carrots, sweet potato on a cookie sheet and roast until soft to the touch, about 40 minutes.
- Heat one teaspoon oil in a saucepan over medium heat.
- Add onion, vegetables, spices and bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Season with salt and pepper.
- Fry thin slices of sweet potato in oil and serve it on top of the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.74 Kcal (288 kJ) | ||
| Calories from fat | 20.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Sodium | 340.51mg | 14% | |
| Potassium | 243.14mg | 5% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 37.88 Kcal (159 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 3% | |
|---|---|---|---|
| Sodium | 187.62mg | 14% | |
| Potassium | 133.97mg | 5% | |
| Total Carbs | 5.09g | 3% | |
| Sugars | 1.44g | 10% | |
| Dietary Fiber | 0.9g | 7% | |
| Protein | 1.77g | 6% | |
| Vitamin C | 1.8mg | 5% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.6mg | 2% | |
* 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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