Pumpkin Soup

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Pumpkin Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
182
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie182 cal.(9 %)
Protein3 g(3 %)
Fat16 g(14 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin K5 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate38 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C13 mg(14 %)
Potassium375 mg(9 %)
Calcium74 mg(7 %)
Magnesium15 mg(5 %)
Iron0.9 mg(6 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids9.6 g
Uric acid48 mg
Cholesterol42 mg
Complete sugar6 g

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)
How healthy are the main ingredients?
Whipped creamgarlic clovesalt

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.

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