Pumpkin and capsicum soup is a delicious and warming dish perfect for any season. This recipe combines the natural sweetness of pumpkin with the smoky flavor of red peppers, enhanced by the richness of tomatoes and chicken gravy. It's easy to make and packed with nutrients, making it a great option for a comforting meal.
- For a smoother texture, use an immersion blender to puree the soup after it's cooked.
- To add more depth of flavor, roast the pumpkin and red pepper before adding them to the soup.
- If you prefer a vegetarian version, substitute chicken gravy with vegetable broth.
- Garnish the soup with fresh herbs like parsley or cilantro to add a touch of freshness.
- For a creamy version, stir in a splash of coconut milk or cream just before serving.
This pumpkin and capsicum soup is not only nutritious but also bursting with rich, hearty flavors. It's perfect for a cozy night in or as a starter for a larger meal. Enjoy it with a slice of crusty bread or on its own, and savor the blend of autumnal tastes in every spoonful.
Nutrition Facts | |
---|---|
Serving Size | 980 grams |
Energy | |
Calories 260kcal | 13% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 50g | 14% |
Fiber 12g | 31% |
Sugar 24g | 24% |
Fat | |
Fat 16g | 19% |
Saturated 2.87g | 10% |
Cholesterol 10mg | - |
Vitamins | |
Vitamin A 1230ug | 137% |
Choline 60mg | 11% |
Vitamin B1 2.54mg | 211% |
Vitamin B2 0.67mg | 52% |
Vitamin B3 6mg | 36% |
Vitamin B6 0.94mg | 55% |
Vitamin B9 120ug | 30% |
Vitamin B12 0.00ug | 0% |
Vitamin C 180mg | 199% |
Vitamin E 6mg | 43% |
Vitamin K 18ug | 15% |
Minerals | |
Calcium, Ca 220mg | 17% |
Copper, Cu 0.58mg | 65% |
Iron, Fe 4.88mg | 44% |
Magnesium, Mg 90mg | 21% |
Phosphorus, P 250mg | 20% |
Potassium, K 1930mg | 57% |
Selenium, Se 4.40ug | 8% |
Sodium, Na 1240mg | 83% |
Zinc, Zn 1.72mg | 16% |
Water | |
Water 900g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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