Cream of Pumpkin Soup with Potato Chips
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
