Pumpkin Soupy Casserole Recipe
Recipe By Good To Know
James martin's pumpkin soupy casserole uses tinned ingredients, so it's easy to make and you won't make a mess of your kitchen.
4.6
21 Rating -
Rate
Vegdiet
1hr 30minstotal
20minsPrep
1hr 10minsCook
1hr 30m.total
20m.Prep
1hr 10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Soupy Casserole Recipe
- 125 gram Pumpkin, peeled, deseeded and chopped
- 1/2 tablespoon Extra virgin olive oil
- 1/4 Large red onion, chopped
- 1/2 Garlic Cloves, Crushed
- 1/4 Red pepper, deseeded and diced
- 1/4 Green pepper, deseeded diced
- 1/4 teaspoon Dried Basil
- 100 gram Can vegetable soup
- 105 gram Can pinto beans, drained
- 1/2 tablespoon Lemon juice
- 1/4 tablespoon Fresh parsley chopped
- As required For the cheese and herb crust
- 1/4 Small baguette
- 1/2 tablespoon Olive oil
- 1/4 tablespoon Fresh Thyme, Chopped
- 1/2 tablespoon Fresh parsley chopped
Nutrition
value
value
301
calories per serving
14 g Fat9 g Protein31 g Carbs13 g FiberOther
Current Totals
- Fat14g
- Protein9g
- Carbs31g
- Fiber13g
MacroNutrients
- Carbs31g
- Protein9g
- Fiber13g
Fats
- Fat14g
Vitamins & Minerals
- Calcium213mg
- Iron8mg
- Vitamin A737mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9109mcg
- Vitamin B120mcg
- Vitamin C40mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium90mg
- Manganese1mg
- Phosphorus162mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Good To Know