Pumpkin and Scallop Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
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.
