Autumn Vegetable Bisque

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Autumn Vegetable Bisque
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein5.6 g(6 %)
Fat22.06 g(19 %)
Carbohydrates32.85 g(22 %)
Sugar added3.02 g(12 %)
Roughage1.79 g(6 %)
Vitamin A2,661.3 mg(332,663 %)
Vitamin D0.25 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.41 mg(37 %)
Niacin3.28 mg(27 %)
Vitamin B₆0.25 mg(18 %)
Folate62.82 μg(21 %)
Pantothenic acid1.07 mg(18 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C31.49 mg(33 %)
Potassium1,255.83 mg(31 %)
Calcium115.27 mg(12 %)
Magnesium74.38 mg(25 %)
Iron3.65 mg(24 %)
Zinc1.52 mg(19 %)
Saturated fatty acids14.16 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
44 ounces
Pumpkin (cored and diced)
2 tablespoons
2
shallots (diced)
2 cloves
garlic (minced)
2 ⅔ cups
1 cup
1 tablespoon
0.333 cup
2 tablespoons
chopped Chives
freshly ground peppers

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas mark 4. Toss the pumpkin with a tablespoon of oil and some seasoning, and then spread out on a baking tray.
2.
Roast for 35 - 40 minutes until coloured at the edges. Remove from the oven and set to one side.
3.
Heat the remaining oil in a large saucepan set over a medium heat. Add the shallot and garlic, frying for 2 - 3 minutes.
4.
Add the pumpkin, stock, coconut milk, and maple syrup, stirring well. Cook until simmering and then transfer the contents of the pan to a blender.
5.
Blend on high until smooth. Return the soup to the saucepan and warm over a medium heat, seasoning to taste with salt and pepper.
6.
Ladle into bowls and serve with a swirl of coconut milk yoghurt and a garnish of chives and black pepper.