Cream of Pumpkin Soup with Hazelnuts
Cream of Pumpkin Soup with Hazelnuts - Autumn soul food
Healthy, because
Even smarter
Nutritional values
The small dried juniper berries have abundant diuretic substances that have a cleansing and detoxifying effect. Non-alcoholic beer contains a considerable portion of the valuable mineral potassium, which can lower blood pressure. Due to its hop content, the isotonic beverage also scores with a slightly calming effect.
If you prefer to do without alcohol-free beer as well, replace the drink with the same amount of vegetable broth. Instead of hazelnuts can also use walnuts or almonds.
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,173 mg | (29 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 28 ozs Squash (i.e. Muscat de Provence )
- ½ stalk Leeks
- ½ stalk Celery
- 2 sprigs rosemary
- 2 Tbsps olive oil
- salt
- peppers
- 4 Juniper berries
- 9 ozs non-alcoholic beer
- 18 ozs Vegetable broth
- 3 ozs hazelnut kernels
- 1 oz butter (2 TBSP.)
- 12 ozs Whipped cream
- 6 ozs Greek yogurt
- Red pepper flakes
Kitchen utensils
Preparation steps
Peel pumpkin, remove seeds and fibers and cut flesh into small pieces. Clean, wash and chop leek and celery. Rosemary wash, shake dry and chop needles finely.
Heat oil in a saucepan. Sauté prepared ingredients for 6-8 minutes over medium heat. Season with salt and pepper, add juniper berries and deglaze with beer. Reduce liquid by half in about 10 minutes. Add vegetable broth and simmer soup for 25 minutes over low heat.
Meanwhile, toast hazelnuts in butter for 3 minutes over medium heat. Then remove from heat.
Finely puree soup with cream, then strain with a ladle through a fine sieve into a pot and season to taste. Divide soup among bowls, drizzle with yogurt and sprinkle with hazelnuts and chili flakes.
