10/03/2021
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Snacks, Vegan, Vegetarian
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 tbsp olive oil
1 onion, diced
4 medium sized potatoes, peeled and chopped
2 kg pumpkin, peeled and chopped
2 l vegetable stock (salt-reduced)
1 cup water
Method
1
Heat the oil in a large soup saucepan on a medium heat. Add onion and cook until soft.
2
Add the potatoes, pumpkin, stock and water and bring to the boil.
3
Reduce to medium heat and cook for 30 minutes (or until pumpkin and potatoes are soft), stir occasionally.
4
Take off heat.
5
Use a stick blender and blend until smooth.
6
Add pepper and/or nutmeg to taste and serve.
Nutrition Facts
Serving Size 210g
Servings 20
Amount Per Serving
Calories 91
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.42g3%
Sodium 407mg17%
Total Carbohydrate 12.6g5%
Sugars 7.6****g
Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 tbsp olive oil
1 onion, diced
4 medium sized potatoes, peeled and chopped
2 kg pumpkin, peeled and chopped
2 l vegetable stock (salt-reduced)
1 cup water
Directions
1
Heat the oil in a large soup saucepan on a medium heat. Add onion and cook until soft.
2
Add the potatoes, pumpkin, stock and water and bring to the boil.
3
Reduce to medium heat and cook for 30 minutes (or until pumpkin and potatoes are soft), stir occasionally.
4
Take off heat.
5
Use a stick blender and blend until smooth.
6
Add pepper and/or nutmeg to taste and serve.
