Spicy Pumpkin Soup Recipe
Servings: 4
Ingredients
- 50 gm Butter, (2oz)
- 1 kg Pumpkin, peeled and diced (2.2lb)
- 2 x Onions, minced
- 1 Tbsp. Schwartz Cajun Seasoning
- 2 x Beef tomatoes, minced
- 1Â 1/8 lt Vegetable stock, (2 pints)
- Â Â Salt and pepper to taste
Directions
- Heat the butter in a large saucepan and fry the pumpkin and onions for 5 min. Add in the Cajun Seasoning and tomatoes and cook for 3-4 min.
- Stir in the stock. Bring to the boil. Cover and simmer for 30 min till the pumpkin is tender.
- Allow to cold slightly then puree in a food processor or possibly liquidizer. Return to the pan and heat through. Season to taste.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 91 | 58% |
| Total Fat 10.36g | 13% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 340mg | 14% |
| Potassium 670mg | 19% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.05g | 3% |
| Protein 2.4g | 4% |
