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White Pumpkin Chowder Soup Recipe

An squash veggie rich in Vitamin A blends well with cheese and minimum flavors. A healthy bowl of soup to hydrate and makes an perfect appetizer.

Nutritional info

  • 3.7 gm
    Protein
  • 9.7 gm
    Total Fat
  • 7.4 gm
    Carbohydrate
  • 114.9 mg
    Calcium
  • 22.6 mcg
    Vitamin A
  • 0.3 mg
    Iron
  • 139.2 kcal
    Energy
  • 1.9 mg
    Vitamin C
  • 0.1 mcg
    Vitamin B12

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1 Chopped Tbsp(6.0 gm) Spring Onion

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12 Grated Tsp(2.0 gm) Garlic

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1/4 Powder Tsp(0.37 gm) Black Pepper

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1/4 Diced Cup(23.0 gm) Pumpkin

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1 Chopped Tbsp(10.0 gm) Potato

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50 Ml(50.0 ml) Water

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1 Tsp(4.0 gm) Butter

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1/8 Tsp(0.56 gm) Salt

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50 Ml(50.0 ml) Nestlé A+ Milk

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1 Grated Tbsp(8.0 gm) Cheese
  • Heat pan, add 1 tsp butter, 1 tbsp chopped spring onion, 1/2 tsp grated garlic and saute well.

  • Add 1/4 cup chopped green pumpkin, 1 tbsp boiled chopped potato and water to cook.

  • Blend the vegetables to smooth consistency.

  • To the pureed vegetable mix, add 50 ml Nestlé A+ Milk, 1/8 tsp salt, 1/8th tsp black pepper powder 1 tbsp grated cheese and simmer for 5 mins.

  • Serve Hot.