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Carrot and Pumpkin Soup

This soup comes out a cheerful orange that lifts your spirits, especially in winter. It's really tasty—and gentle enough to serve to kids.

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Carrot and pumpkin soup-puree
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 20 % 2 g
Carbohydrates 50 % 5 g
46 kcal
GI: 50 / 0 / 50
  • About 39 calories per 100 g (protein/fat/carbs: 1.6/2/2.4). Rinse the vegetables and cut them into small pieces. Sauté them in the oil for 20 minutes, then pour in the broth and cook until the vegetables are soft, about 30 minutes. Transfer the soup to a blender and purée for a couple of minutes. Serve topped with the cheese. This soup makes a great lunch for kids, too. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken broth - 19  kcal/100g

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