Pumpkin Soup Served In a Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.3 g | (111 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 76.7 μg | (128 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 551 μg | (184 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 4,837 mg | (121 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 672 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 4 small Pumpkin (such as Sweet Pie or Sweet Dumpling)
- 200 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 sprig rosemary
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- for garnish
- rosemary
Preparation steps
Cut the top from the pumpkin. Hollow the pumpkin carefully, making sure not to damage the shell. Remove the seeds from the pumpkin, then cut the pulp into cubes. Keep the pumpkin warm in a 80°C (approximately 175°F) oven.
Peel and dice the potatoes. Peel and finely dice the onion and garlic. Heat the butter in a pan, and sauté the onion and garlic. Add the pumpkin and sauté briefly. Add the broth, potatoes, and rosemary to the pot. Simmer the mixture for 25-30 minutes, stirring occasionally.
Remove the rosemary from the pot, and puree the soup. Mix in the cream. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until the desired consistency has been reached. Season to taste with salt, pepper, and nutmeg.
Fill the warm pumpkin with the soup. Garnish with freshly ground pepper and the rosemary, and serve.
