Simple pumpkin soup
This pumpkin soup is a family favourite. Full of the flavour of roast pumpkin, it is perfect with a dollop of sour cream and a sprinkle of fresh chives alongside some crusty bread. Source: kidspot
- Suitable from
- Stage 2 (6-9m)
- Total time
- 40min
- Makes
- 8servings
- Iron
- 0.1mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
None
Ingredients
- Winter squash (butternut, acorn, buttercup, etc.)1 piece, (cubed,deseeded, peeled)
- Potato1 piece, (cubed,deseeded, peeled)
- Carrots1 piece (large,peeled,roughly chopped)
- Onions1 piece, (diced)
- Olive oil2 tbs
- Vegetable stock powder4 tbs
Steps
Heat oil in a pan and fry all vegetables until golden.
Add 2L boiling water to the pan and stir in stock powder.
Bring to the boil and simmer for 20 minutes until all vegetables are soft.
Using a stick mixer liquefy all the soup until it’s nice and smooth.
Taste and season with salt and pepper accordingly.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 16kcal
- Protein
- 0.3g
- Fat
- 0.7g
- Carbs
- 2.2g
- Carbs55%
- Protein8%
- Fat37%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 8 servings per recipe
Amount per serving
Calories
16
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.