Pumpkin Soup
with pepper and dill
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 294 kcal | (14 %) | ||
| Protein | 3.2 g | (3 %) | ||
| Fat | 27.7 g | (24 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Muscat de Provence squash (rinsed)
- 1 shallot
- 100 grams Celery root
- 50 grams butter
- 1 generous pinch Curry
- sweet ground paprika
- 1 Tbsp Tomato paste
- 600 milliliters chicken stock (finished product)
- 200 milliliters Whipped cream
- salt
- freshly ground pepper
- lemon juice
- 1 pinch sugar
- 1 pinch freshly grated Nutmeg
- Ingredients
- 1 Tbsp butter
- 1 yellow, green and red Bell pepper (cut into diamonds)
- Dill
Preparation steps
1.
Dice the squash. Peel and dice the shallot. Peel and dice the celery root. Heat the butter in a large pot. Add the vegetables and saute. Sprinkle with curry and paprika. Stir in the tomato paste. Pour in the chicken stock and stir well. Cover and simmer for about 30 minutes.
2.
Whip half of the cream until stiff. Puree the soup. Stir in the remaining cream and bring to a boil. Season with salt, pepper, lemon juice, nutmeg and sugar.
3.
Heat the butter. Briefly saute the peppers. Whisk the whipped cream into the soup. Serve with peppers and dill.
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