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Ingredients
for
4
Creamy Pumpkin Potato Soup
15 min., ready in 50 min.
Time:
217
calories
Calories:
Health Score:
94 / 100
Ingredientsfor
- Ingredients
- 1 carrot
- 150 grams starchy potatoes
- 350 grams Pumpkin (peeled and seeded, eg. muscat or butternut squash)
- 1 onion
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps butter
- 800 milliliters Beef broth
- 4 sprigs thyme
- 120 milliliters Whipped cream
- salt
- cayenne pepper
- Nutmeg
- thyme (for garnish)
Preparation
1.
Peel carrot and potatoes and dice. Cut pumpkin flesh into cubes. Peel onion and garlic and chop finely. Fry ginger in hot butter, then pour in pumpkin and carrot cubes and sauté briefly. Add broth and simmer for 25-30 minutes. During last 10 minutes of cooking, add the thyme.
2.
Remove the herbs and puree the soup finely. Add broth or continue to cook until slightly reduced depending on desired consistency. Stir in the cream (up to 4 tablespoons) and season with salt, cayenne pepper and nutmeg.
3.
Divide among soup bowls, garnish with the remaining cream and thyme and serve.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |