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PUMPKIN SOUP

Freshly chopped pumpkins make an extremely tasty soup that can be enjoyed at anytime.
  • Cook

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  • Difficulty

  • Prep

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  • serves

    people

  • 1 packet of Knorr knorr mixed vegetable soup
  • 1 litre water
  • 300 g peeled & diced pumpkin
  • 100 g carrots
  • 50 g finely chopped onion
  • 30 g peeled & diced potato
  • 2 tsp. vegetable oil
  • 1 tsp. crushed garlic
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander seeds
  • 1/2 tsp. freshly grated nutmeg

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 In a pressure cooker, heat oil and add chopped onion. Sauté until golden brown.
  • 2 Add garlic and spices. Stir well for half a minute.
  • 3 Add the pumpkin, potato, carrots with half the quantity of water and pressure cook.
  • 4 Cool the mixture and blend to a puree.
  • 5 In a saucepan pour the puree, add the remaining water along with Knorr Mixed Veg Soup.
  • 6 Stir continuously until it bubbles.
  • 7 Enjoy the heartwarming Pumpkin and Carrot Soup with a dash of spice!