2 lb pumpkin, peeled and chopped
14 oz zucchinis, peeled and chopped
5½ oz yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tsp paprika
2 tbsp olive oil
salt and ground black pepper, to taste
For Garnish:
parsley, chopped
In a large pot, heat oil and sauté onion and garlic until fragrant and translucent.
Add in pumpkin and zucchini. Continue sauteing until translucent.
Pour in broth and paprika. Bring to a boil, then reduce to a simmer.
Continue simmering for about 15 minutes until heated through and vegetables are tender.
Adjust seasoning to taste with salt and pepper.
Puree until smooth and serve immediately.
Sugar: 8g
:
Calcium: 51mg
Calories: 113kcal
Carbohydrates: 17g
Fat: 5g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 734mg
Protein: 3g
Saturated Fat: 1g
Sodium: 635mg
Vitamin A: 13390IU
Vitamin C: 30mg
