Pumpkin-Curry Cream Soup
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
