Cream of Pumpkin Soup with Potato Chips

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Cream of Pumpkin Soup with Potato Chips
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein6 g(6 %)
Fat32 g(28 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin K13.6 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate63 μg(21 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C21 mg(22 %)
Potassium604 mg(15 %)
Calcium95 mg(10 %)
Magnesium41 mg(14 %)
Iron1.7 mg(11 %)
Iodine5 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids16.1 g
Uric acid69 mg
Cholesterol64 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
600 grams Pumpkin (hokkaido pumpkin)
1 onion
20 grams clarified butter
200 milliliters Whipped cream
salt
freshly ground peppers
Curry (to taste)
¼ tsp ground ginger
2 Tbsps Pumpkin seed
2 Tbsps Crème fraiche
2 Tbsps dark Pumpkin seed oil
2 Tbsps scallions
How healthy are the main ingredients?
PumpkinWhipped creamPumpkin seedPumpkin seed oilonionsalt

Preparation steps

1.

Coarsely chop pumpkin pulp. Peel and chop onion. Heat butter in a large saucepan and saute onion until soft. Add pumpkin cubes and saute for about 3 minutes. Add vegetable broth and simmer on medium heat for about 30 minutes. Cool soup slightly and puree with a hand blender and reheat.

2.

Add cream, season with salt, pepper, curry and ginger. Toast pumpkin seeds in a dry pan. Pour soup into preheated soup bowls, Top with dollops of creme fraiche and drizzle with pumpkin seed oil. Sprinkle with pumpkin seeds and chives. Serve with potato chips.