Creamy Pumpkin Soup

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Creamy Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
176
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein5.6 g(6 %)
Fat10.13 g(9 %)
Carbohydrates17.14 g(11 %)
Sugar added0 g(0 %)
Roughage0.54 g(2 %)
Vitamin A713 mg(89,125 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.09 mg(6 %)
Folate17.75 μg(6 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.24 μg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C8.86 mg(9 %)
Potassium319.23 mg(8 %)
Calcium111.03 mg(11 %)
Magnesium16.4 mg(5 %)
Iron0.95 mg(6 %)
Zinc0.77 mg(10 %)
Saturated fatty acids4.09 g
Cholesterol21.08 mg
Author of this recipe:
How healthy are the main ingredients?
Pumpkingarlic

Ingredients

for
6
Ingredients
4 cups
fresh Pumpkin (peeled and cubed)
2 tablespoons
extra virgin olive oil
kosher salt (to taste)
freshly ground Black pepper (to taste)
2 sprigs
thyme (roughly chopped)
4 cloves
garlic (minced)
1 cup
2 cups
2 cups

Preparation steps

1.
Preheat the oven to 350° F/ 175° C.
2.
Spread pumpkin on a sheet pan. Cover with olive oil, sprinkle thyme and garlic, and toss well. Season generously with salt and pepper. Roast in the oven for 45 minutes, or until completely tender.
3.
Transfer the pumpkin to a soup pot along with the ricotta cheese, apple cider and water. Using an immersion blender, blend ingredients until smooth. Heat to a simmer. Adjust flavors as desired, top with freshly ground black pepper and serve.