Ingredients
500g (About 4 cups) butternut pumpkin diced
2 onions diced
1 large sliced carrot
2 teaspoons chicken stock powder
½ teaspoon nutmeg
Salt and pepper to taste
Method
1. In a large saucepan cover all ingredients with water.
2. Bring to boil, then reduce heat, simmer covered for 20-25 minutes or until vegetables are soft when tested.
3. Puree soup in a food processor, add salt and pepper to taste.
Nutritional Information
Per Serving:
Calories:
Fat:
Carbohydrates:
Fibre:
Protein:
96 (402 kJ)
1.2 g
9.3 g
4.7 g
4.2 g
