Wandercooks · by Wandercooks★ 5.0 (1)
Pumpkin and Corn Soup
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 24%
CARBS 43G44% OF CAL
4G FIBER22G OTHER17G TOTAL SUGAR
FAT 22G50% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup blending roasted pumpkin and corn with a hint of worcestershire sauce. Warming and comforting for cold winter evenings.
mainsoup🍲 stockpot🌀 blendergluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp vegetable oil
- 30 g butter (1 oz)
- 2 onion (sliced or chopped)
- 1 kg pumpkin (2 lbs, chopped into chunks)
- 3-4 cups chicken stock
- 1 cup corn (or half a 400g tin)
- 1/2 cup thickened cream / heavy cream (sub milk)
- 3 tbsp Worcestershire sauce (sub bbq sauce)
- 1 tbsp chives (optional garnish)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 24%
CARBS 43G44% OF CAL
4G FIBER22G OTHER17G TOTAL SUGAR
FAT 22G50% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 493mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1462mg
- Calcium
- 122mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.