4 Serves
68 Mins
Prepare the vegetables by peeling and chopping the pumpkin, carrots, celery, and onion into uniform pieces.
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NigerianVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
234 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
1333 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
7 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Place the chopped vegetables into a large stock pot, add the bay leaf and broth, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for approximately 35 to 40 minutes, or until the pumpkin and other vegetables are fork-tender.
Remove the bay leaf, then carefully transfer the soup to a blender and process until completely smooth.
Return the pureed soup to the pot and stir in the milk until the desired consistency is achieved.
21
g36
g17
g
