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Creamy Pumpkin Soup
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
225
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 400 grams Pumpkin (seedless, diced)
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp mild Curry powder
- 200 grams Whipped cream
- Basil (cut into strips)
Preparation steps
1.
Saute the pumpkin in hot olive oil. Pour in the broth, cover and simmer for about 30 minutes.
2.
Puree well. Season with salt, pepper and curry. Stir in the cream and serve sprinkled with basil.
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