Pumpkin and Pancetta Soup with Parmesan Recipe

Looking for an easy Pumpkin and pancetta soup with parmesan recipe? Learn how to make Pumpkin and pancetta soup with parmesan using healthy ingredients.


Submitted by millicentbee

Makes 6 servings



Pumpkin and pancetta soup with parmesan

Recipe Ingredients for Pumpkin and pancetta soup with parmesan

100 grams Citterio Fresco Pancetta
1000 grams Squash, Winter, Acorn
1 medium raw Onion Red
1 tbsp Olive Oil
10 grams Butter
4 Cube Chicken Stock Cubes
2 teaspoon Thyme
1 tsp Vinegar red wine
40 grams Parmesan, Grated Cheese

Recipe Directions for Pumpkin and pancetta soup with parmesan

  1. Divide pumpkin into quarters and roast in the oven for one hour.

  2. When cooked, scoop out flesh and keep aside.

  3. Heat oil and butter in a pan, add sliced onion and garlic and cook til soft.

  4. Add pancetta and cook for a further 4-5 minutes.

  5. Add stock, thyme and pumpkin and cook over low heat for 10 mins

  6. Take off heat and blend until smooth

  7. Add vinegar and parmesan and stir until melted.

  8. Serve

Categories

Vegetables, Appetizers, Main Dish

Nutrition Facts
Serving Size 346.8g
Amount Per Serving
Calories
230
Calories from Fat
94
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
214mg
9%
Potassium
766mg
22%
Total Carbohydrates
27.6g
9%
Dietary Fiber
7.7g
31%
Sugars
1.2g
Protein
7.6g
Vitamin A 16% Vitamin C 32%
Calcium 16% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in dietary fiber
  • High in vitamin C
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