Pumpkin Potato Soup - Healthy Recipes

Pumpkin and potato soup

Recommended for pregnant / breastfeeding women!

Ingredients for 2 servings:

150 g pumpkin

150 g potatoes

50 g carrots

½ onion

1 teaspoon rapeseed oil

300 ml clear vegetable soup

1 bay leaf

marjoram

1 pinch of sweet paprika

salt, pepper, fresh rosemary

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Preparation:

• Wash, peel and cut the pumpkin, potatoes and carrots into small cubes.

  Also peel and finely chop the onion.

• Heat the oil in a saucepan, sauté the onion, add the carrots, pumpkin and potatoes, let it steep for a moment and deglaze with the vegetable soup. Season with bay leaf, marjoram, paprika powder, salt and pepper and cook for about ten minutes.
• Then puree with a hand blender, arrange on plates and garnish with rosemary.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	100	Carbohydrates (g)	15th
Protein (g)	3	Dietary fiber (g)	4th
Fat (g)	3	Cholesterol (mg)	<1

This recipe comes from the brochure Correct nutrition from the beginning by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).