Pumpkin Soup

0
Average: 0 (0 votes)
(0 votes)
Pumpkin Soup
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1161
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,161 cal.(55 %)
Protein3 g(3 %)
Fat121 g(104 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E72.4 mg(603 %)
Vitamin K20.3 μg(34 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate77 μg(26 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium719 mg(18 %)
Calcium74 mg(7 %)
Magnesium23 mg(8 %)
Iron1.9 mg(13 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids17.2 g
Uric acid100 mg
Cholesterol21 mg
Complete sugar16 g

Ingredients

for
4
For the fried pumpkin strips
200 grams Pumpkin (cut into strips)
½ l vegetable oil
salt
For the soup
600 grams Pumpkin (diced)
1 small Russet apple
1 onion
25 grams butter
½ l Vegetable broth
½ tsp Curry powder
½ tsp ground ginger
3 Tbsps Sour cream
1 jar sherry
salt
How healthy are the main ingredients?
PumpkinPumpkinSour creamsaltonion

Preparation steps

1.

For the fried pumpkin strips: heat oil in a saucepan and cook pumpkin slices until crispy brown. Drain on paper towels and sprinkle with salt.

2.

For the soup: peel apple and onion and cut into small cubes. Heat butter in a saucepan, saute apples and onion briefly. Add pumpkin pulp and saute briefly as well. Add broth and simmer for about 20 minutes. Season with spices, add sour cream and sherry. Puree soup, season to taste and serve garnished with pumpkin strips.