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Michael Oliver: "Made a double recipe, starting with a whole 12” p…" Read More
12Ingredients
80Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 onion (chopped)
- 1 red potato (large, cut into chunks)
- 1 parsnip (large)
- 500 grams pumpkin (roasted)
- 1 liter vegetable stock
- 1/2 tsp. cinnamon
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1/2 fresh thyme leaves (small pack, picked)
- 3 Tbsp. pumpkin seeds (toasted)
- maple syrup (for drizzling, optional)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol |
Sodium1000mg42% |
Potassium840mg24% |
Protein5g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars11g |
Vitamin A200% |
Vitamin C40% |
Calcium6% |
Iron15% |
* 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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Reviews(2)
Michael Oliver a year ago
Made a double recipe, starting with a whole 12” pumpkin. Followed all recipe ingredients and amounts (doubled). Roasted the pumpkin in the air fryer, in batches, with a bit of olive oil. After the 40-minute simmer, puréed with stick blender. Didn’t bother straining the soup. Excellent; will make again.
wasp 3 years ago
it was yummy! i didn't add the maple syrup though. i also added some roasted sweet potato as well (: