Pumpkin Bisque with Chives
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (diced)
- 1 clove garlic cloves (diced)
- 1 Tbsp butter
- 2 ⅔ cups Pumpkin (peeled and deseeded, e. g. Muscade de Provence, diced)
- 1 carrot (diced)
- 1 Tbsp Curry powder
- 3 ½ cups vegetable stock
- 1 cup floury potatoes (diced)
- ⅜ cup cream
- ¼ cup Crème fraiche
- ground Nutmeg
- 4 slices ham (e. g. San Daniele, chopped)
- 4 Tbsps Chives
Preparation steps
1.
Fry the onion and the garlic in a pot in hot butter and then add the pumpkin, carrots and curry powder and fry for a few minutes. Add the stock and the potatoes and simmer for 25-30 minutes.
2.
Purée the soup and stir in the cream, crème fraîche and, if necessary some more stock. Bring to the boil and season with salt, ground black pepper and nutmeg.
3.
Transfer the soup to plates and place the ham in the middle. Garnish with chives and serve with grilled bread.
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