Creamy Pumpkin Soup

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Creamy Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein13.78 g(14 %)
Fat22.09 g(19 %)
Carbohydrates43.24 g(29 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A2,201.97 mg(275,246 %)
Vitamin D2.38 μg(12 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.64 mg(58 %)
Niacin5.61 mg(47 %)
Vitamin B₆0.31 mg(22 %)
Folate67.57 μg(23 %)
Pantothenic acid1.53 mg(26 %)
Biotin3.61 μg(8 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C67.46 mg(71 %)
Potassium1,161.53 mg(29 %)
Calcium323.57 mg(32 %)
Magnesium95.91 mg(32 %)
Iron4.11 mg(27 %)
Iodine42.39 μg(21 %)
Zinc2.24 mg(28 %)
Saturated fatty acids11.51 g
Cholesterol48.83 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
unsalted butter (divided)
2 cloves
garlic (sliced)
32 ounces
Pumpkin (peeled and cut into 1/2-inch cubes)
salt (to taste)
freshly ground Black pepper (to taste)
1 pinch
1
fresh lemon (juiced)
½ cup
seasoned breadcrumbs
3 cups
For Garnish
2 cups
diced San Marzano tomato (small) drained
¼ cup
toasted Pumpkin seed
1
small, greeen pepper (very thinly sliced)

Preparation steps

1.
In a medium pot, heat butter over medium-high heat. Add the garlic, pumpkin, salt, pepper, cinnamon and lemon juice and cook over medium-high heat for about 20 minutes, or until the pumpkin is soft and tender. Puree the pumpkin mixture long with the bread crumbs in a food processor until creamy. Return pumpkin and bread crumb mixture to the pot. Add the milk and bring to a boil, stirring frequently. Reduce heat and cook over medium-low heat for about 15 minutes. Check the seasoning and adjust if necessary.
2.
If using a hollowed pumpkin for serving, warm pumpkin shell in a 350º oven for about 20 minutes.
3.
Ladle soup into individual bowls or hollowed pumpkin shell. Garnish with tomatoes, pumpkin seeds, pepper slices. Serve immediately.