Pumpkin-Curry Cream Soup

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Pumpkin-Curry Cream Soup
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie233 cal.(11 %)
Protein3 g(3 %)
Fat21 g(18 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E2 mg(17 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate40 μg(13 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C15 mg(16 %)
Potassium393 mg(10 %)
Calcium86 mg(9 %)
Magnesium16 mg(5 %)
Iron1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids10.7 g
Uric acid50 mg
Cholesterol44 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
400 grams Pumpkin (seedless, diced)
800 milliliters Vegetable broth
salt
freshly ground peppers
1 Tbsp mild Curry powder
150 grams Whipped cream
50 grams Crème fraiche
1 Tbsp Whipped cream
2 tsps lemon juice
2 Tbsps scallions
How healthy are the main ingredients?
PumpkinWhipped creamolive oilWhipped creamsalt

Preparation steps

1.

Sauté pumpkin flesh in 2 tablespoons hot olive oil. Add vegetable broth, cover and simmer for about 30 minutes. Puree and season with salt and pepper.

2.

Add curry powder and stir in 150 ml (approximately 5 ounces) cream. Mix creme fraiche with remaining 1 tablespoon cream, lemon juice, salt and pepper. Stir in chives.

3.

Pour soup into bowls and top each with a dollop of chive cream.

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