Christmas Pumpkin Soup
Christmas Pumpkin Soup - Warm, creamy appetizer
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 102.6 μg | (171 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 potato (about 350 g)
- 400 grams Pumpkin
- 250 grams Brussels sprouts
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- Curry powder
- 600 milliliters Vegetable broth
- salt
- 2 slices Toast
- 150 milliliters Soy creamer
- 2 Tbsps Crème fraiche (40 g)
- peppers
- Nutmeg
- Tabasco sauce (as desired)
Preparation steps
Peel and dice potato. Dice the pumpkin flesh into cubes. Rinse and cut brussels sprouts. Peel onion and garlic and chop finely.
Heat butter in a pan and sauté onion and garlic until soft. Then add diced pumpkin, Brussels sprouts (save a few leaves for garnish) and curry powder and cook briefly. Pour in broth, add potato and simmer for 25-30 minutes, stirring occasionally.
Meanwhile, blanch the remaining Brussels sprouts in boiling salted water. Take the slices of bread and cut out stars. Toast until golden brown in a nonstick pan.
Puree soup with an immersion blender. Add soy cream and creme fraiche. Season with salt, pepper and nutmeg.
Pour the soup into bowls, garnish with blanched Brussels sprouts leaves and toast stars and add Tabasco to taste to serve.
