Pumpkin and Scallop Soup

0
Average: 0 (0 votes)
(0 votes)
Pumpkin and Scallop Soup
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
335
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie335 cal.(16 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D5.1 μg(26 %)
Vitamin E6.5 mg(54 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6 mg(50 %)
Vitamin B₆0.4 mg(29 %)
Folate110 μg(37 %)
Pantothenic acid1.4 mg(23 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C32 mg(34 %)
Potassium1,144 mg(29 %)
Calcium159 mg(16 %)
Magnesium74 mg(25 %)
Iron9.7 mg(65 %)
Iodine127 μg(64 %)
Zinc2.6 mg(33 %)
Saturated fatty acids10.9 g
Uric acid445 mg
Cholesterol194 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 centimeters fresh ginger
1 shallot
1 garlic clove
1 Butternut squash (about 800 grams)
2 Tbsps vegetable oil
800 milliliters vegetable stock
1 Cinnamon stick
salt
freshly ground peppers
100 grams Crème fraiche
8 Scallop (ready to cook)
40 grams butter
1 Tbsp Red pepper flakes
How healthy are the main ingredients?
gingershallotgarlic cloveButternut squashsalt

Preparation steps

1.

Peel ginger, shallot and garlic and chop finely. Peel pumpkin, cut in half, remove seeds and fibers. Peel 8 long strips with a potato peeler, cut remaining pumpkin pulp into cubes. Heat oil in a saucepan and saute ginger, shallot and galric until translucent. Add pumpkin cubes and saute briefly. Add broth and cinnamon stick, cook for about 20 minutes or until pumpkin is tender. Remove cinnamon and puree soup.

2.

Heat creme fraiche, add pumpkin strips and cook briefly until pumkin strips are tender. Rinse scallops and pat dry. heat butter in a pan and saute scallops until golden brown from both sides. Season with salt and pepper. Pour soup into preheated bowls, top with 2 scallops and creme fraiche with pumpkin strips. Sprinkle with chile pepper flakes and serve. 

3.