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Home made pumpkin soup
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Nutrition Facts
Pumpkin soup
Amount Per Serving
Calories 274 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 19mg1%
Potassium 1098mg31%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 10g11%
Protein 10g20%
Vitamin A 17925IU359%
Vitamin C 28mg34%
Calcium 104mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin soup

A quick and easy soup
Cook Time25 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: British
Servings: 6
Calories: 274kcal
Author: Deena Billings

Equipment

  • Heavy-based, medium saucepan

Ingredients

  • 1.2 kg diced pumpkin
  • 1 onion diced
  • 2 garlic cloves crushed
  • 400 g tinned, cooked chickpeas
  • 1 medium potato diced
  • 1.5 lt water
  • pinch black pepper
  • 1 tbsp sweet paprika
  • 1 tsp cumin
  • handful fresh flat leaf parsley finely chopped (leaves only)
  • 125 ml double cream
  • sunflower oil

Method

  • Heat oil in a heavy-based, medium saucepan on a medium heat.
  • Add the onion, potato and pumpkin, cook until the onion is soft but not coloured.
  • Add the spices, chickpeas and garlic and stir well before adding the water. 
  • Simmer until the pumpkin and potato are fully cooked, then take off the heat, leave for a few minutes, and blend before stirring through the cream (optional), black pepper and parsley.

Nutrition

Calories: 274kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 19mg | Potassium: 1098mg | Fiber: 8g | Sugar: 10g | Vitamin A: 17925IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 4mg