Pumpkin Soup

10/03/2021
Category, , , , , , , ,
Yields20 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 2 tbsp olive oil
 1 onion, diced
 4 medium sized potatoes, peeled and chopped
 2 kg pumpkin, peeled and chopped
 2 l vegetable stock (salt-reduced)
 1 cup water

Method

1

Heat the oil in a large soup saucepan on a medium heat. Add onion and cook until soft.

2

Add the potatoes, pumpkin, stock and water and bring to the boil.

3

Reduce to medium heat and cook for 30 minutes (or until pumpkin and potatoes are soft), stir occasionally.

4

Take off heat.

5

Use a stick blender and blend until smooth.

6

Add pepper and/or nutmeg to taste and serve.

Nutrition Facts

Serving Size 210g

Servings 20

Amount Per Serving
Calories 91
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.42g3%
Sodium 407mg17%
Total Carbohydrate 12.6g5%
Sugars 7.6g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp olive oil
 1 onion, diced
 4 medium sized potatoes, peeled and chopped
 2 kg pumpkin, peeled and chopped
 2 l vegetable stock (salt-reduced)
 1 cup water

Directions

1

Heat the oil in a large soup saucepan on a medium heat. Add onion and cook until soft.

2

Add the potatoes, pumpkin, stock and water and bring to the boil.

3

Reduce to medium heat and cook for 30 minutes (or until pumpkin and potatoes are soft), stir occasionally.

4

Take off heat.

5

Use a stick blender and blend until smooth.

6

Add pepper and/or nutmeg to taste and serve.

Pumpkin Soup
IngredientsDirections