Pumpkin and Mushroom Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 224 kcal | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) | ||
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 15 grams dried shiitake mushrooms
- 400 grams Pumpkin (such as muscat)
- 150 grams carrots
- 1 shallot
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 2 Tbsps butter
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Curry powder
- 5 grams black, fine Truffle shaving
- parsley (for garnishing)
Preparation steps
1.
Soak mushrooms in 200 ml (approximately 3/4 cup) of warm water. Cut pumpkin pulp into small cubes. Peel carrot and cut into small cubes. Peel shallot, ginger and garlic and chop finely. Starin mushrooms, reserving soaking liquid.
2.
Heat butter in a saucepan and sauté shallot, garlic and ginger. Add diced vegetables and sauté together briefly. Deglaze pan with soaking mushroom water. Add broth. Simmer for about 20 minutes on medium heat. Puree with a hand blender. Add cream to the soup, bring to a boil again and season with salt, pepper and curry powder. Add mushrooms and heat soup through. Pour soup into warmed bowls, sprinkle with truffle shavings and garnish with parsley. Serve.
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