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Roasted Pumpkin & Sweet Potato Soup

Roasting the pumpkin and sweet potato intesifies the flavour of the vegetables making it the most delicious comforting soup you'll want to make again and again.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 600 g butternut pumpkin, peeled, chopped
  • 600 g sweet potato, peeled, chopped
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 litre Continental Superb Stock Vegetable
  • Greek-style natural yoghurt, to garnish
  • fresh coriander, to garnish
  • Turkish bread, toasted, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

438kcal

Energy (kJ)

1845kJ

Protein (g)

13.5g

Carbohydrate incl. fibre (g)

91.3g

Carbohydrate excl. fibre (g)

86.8g

Sugar (g)

14.2g

Fibre (g)

9.2g

Fat (g)

2.0g

Saturated fat (g)

0.6g

Unsaturated fat (g)

1.0g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

2239mg

Salt (g)

5.60g

Vitamin A (IU)

28718IU

Vitamin C (mg)

31.1mg

Calcium (mg)

123mg

Iron (mg)

2.70mg

Total

1752kcal

7379kJ

54.1g

365.1g

347.4g

56.8g

36.8g

7.8g

2.4g

3.9g

1.2g

2.7g

0.0g

4mg

8956mg

22.39g

114871IU

124.4mg

491mg

10.82mg