Pumpkin Soup
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Crookneck pumpkin (peeled and seeded, with shell reserved)
- 800 milliliters Vegetable broth
- 1 garlic clove (crushed with salt)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nasturtium (leaves and blossoms)
Preparation steps
1.
Cut pumpkin flesh into cubes, place in a pot and cover with water. Simmer until al dente, about 25 minutes. Then drain and add to another pot with the broth. Bring to a boil with garlic and cream, reduce heat and simmer about 5 minutes. Puree and season with salt and pepper.
2.
To serve, fill hollowed pumpkin shell with hot water to warm the shell. Pour out water and pour in soup. Garnish pumpkin shell with nasturtium leaves and blossoms.
