Pumpkin soup
100%
0
Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
48
High
Nutrition per serving
Calories355.8 kcal (18%)
Total Fat7.2 g (10%)
Carbs67.8 g (26%)
Sugars12 g (13%)
Protein9.9 g (20%)
Sodium2352.7 mg (118%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Pre-heat the oven to 180 fan-forced. Peel all vegetables and cut into roasting size
onion1 
carrots3 
butternut pumpkin2kg
sweet potato1 
potatoes5 Step 2
Place all vegetables in single layer on oven trays. Drizzle with olive oil and sprinkle with kosher salt and place in the preheated oven for 30 minutes
olive oil2 Tbsp
kosher salt2 TbspStep 3
Start heating chicken stock in slow cooker while vegetables are in the oven
chicken stock3 cupsStep 4
Once vegetables are done in the oven place in the slow cooker along with the garlic, MSG and pepper. Give it all a rough mix
garlic2 Tbsp
pepper1 Tbsp
msg1 TbspStep 5
Put it on high for 2 hours or low for 4 hours
Step 6
Once done blend til smooth and add milk. Cream can be used as well, but for a healthy option milk will do just fine
milk100mlStep 7
Put on high for another 20 minutes, mixing throughout to ensure the milk combines. Then serve with crusty buttered bread
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