Creamy Pumpkin Veloute

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Creamy Pumpkin Veloute
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
549
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie549 cal.(26 %)
Protein5 g(5 %)
Fat49 g(42 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E27.2 mg(227 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate79 μg(26 %)
Pantothenic acid1 mg(17 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C31 mg(33 %)
Potassium780 mg(20 %)
Calcium113 mg(11 %)
Magnesium30 mg(10 %)
Iron1.9 mg(13 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids10 g
Uric acid102 mg
Cholesterol24 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
28 ozs Pumpkin (or squash)
1.333 cups vegetable oil
1 onion (chopped)
2 cloves garlic cloves (chopped)
1 tsp Curry powder
1 tsp ground ginger
1 Apple (peeled, cored and chopped)
¼ cup dry sherry
3 ½ cups vegetable stock
1 cup Sour cream
salt
peppers
How healthy are the main ingredients?
PumpkinSour creamgarlic clovegingeronionApple

Preparation steps

1.
Cut about 100 g of the pumpkin flesh into very thin strips and chop the remainder.
2.
Heat the oil in a small pan and deep fry the pumpkin strips until crisp. Drain on kitchen paper.
3.
Heat a little of the frying oil in a large pan and gently cook the onion until translucent. Add the garlic, curry powder and ginger and cook for 2 minutes.
4.
Stir in the apple and chopped pumpkin and cook gently for 5 minutes. Add the sherry, let it bubble then pour in the stock.
5.
Bring to a boil and simmer for 20 minutes. Stir in 200 ml of the soured cream and whizz in a blender until smooth.
6.
Pass through a fine sieve, return to the pan and gently reheat. Season with salt and pepper.
7.
Serve the soup garnished with the remaining soured cream and deep fried pumpkin.