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Nutrition Facts
Serving Size 1 (322g) Recipe makes 2 servings The following items or measurements are not included below: 1 small pumpkin vegetable stock
Calories 191
Calories from Fat 99		(51%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 99mg		4%
Potassium 810mg		23%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 0.5g	2%
	Sugars 1.2g
Protein 9.3g		18%
Vitamin A 5776mcg		115%
Vitamin B6 0.4mg		21%
Vitamin B12 0.4mcg		5%
Vitamin C 179mg		299%
Vitamin E 4mcg		13%
Calcium 219mg		21%
Iron 1mg		10%
detailed view... how is this calculated?

Pumpkin and Broccoli Soup Recipe #303761

Something a little different

by Pink Penguin

40 min | 20 min prep

SERVES 2 , 2 bowls

1 small pumpkin
12 ounces broccoli florets
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 teaspoons thyme
1 pint vegetable stock
200 ml milk

Slice the top off the pumpkin.Set aside.
Remove the seeds and stringy inside from the pumpkin. Set aside.
Scoop out as much flesh as possible without damaging the shell and roughly chop it.
Heat the oil in a medium saucepan and saute the onions for 1-2 mins, till soft.
Stir in the garlic, thyme and pumpkin flesh. Season.
Pour over the stock and bring to the boil. Cook for 4-5 minutes.
Stir in the broccoli and cook for a further 3-4 minutes.
Blend the mixture, add the milk and heat through.
Servein the reserved pumpkin shell.

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Pumpkin and Broccoli Soup Recipe #303761

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