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Roast Pumpkin and Sweet Potato Soup
VEENA AZMANOV13Ingredients
80Minutes
140Calories
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Ingredients
US|METRIC
8 SERVINGS
- 450 grams pumpkin (1 lb, cut into 4 inch cubes)
- 250 grams sweet potato (0.5 lb, Cut in half lengthways)
- 1 cup onion (chopped)
- 1 tsp. garlic (sliced)
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 4 cups vegetable stock (or chicken)
- 3 bay leaves
- 2 cups milk (470 ml, or 1 cup 15% cream)
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup water (120 ml, or stock extra if needed to bring to consistency)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium700mg29% |
| Potassium470mg13% |
| Protein4g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A180% |
| Vitamin C15% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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