Pumpkin Soup with Bacon and Apple
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
362
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 centimeters fresh ginger
- 1 onion
- 3 carrots
- 500 grams Pumpkin (such as muscat, hokkaido)
- olive oil
- 800 milliliters Vegetable broth
- salt
- peppers
- 1 Apple
- 80 grams smoked, diced Pancetta
- 100 milliliters Whipped cream
- Curry powder
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel the ginger, the onion and the carrots and finely chop. Cut the pumpkin flesh into cubes.
2.
In a saucepan, heat 2 tablespoons of oil and sauté the onion with the ginger. Add the diced vegetables and sauté briefly, then fill with the broth. Season with salt and pepper and simmer for about 25 minutes over medium heat.
3.
Meanwhile, peel the apples, quarter, remove core and cut into small cubes. Cook the bacon in a skillet, add the apple cubes and saute until both are golden brown.
4.
Next, puree the soup, pour in the cream, season with salt, pepper and curry and distribute into bowls. Sprinkle with bacon and apple cubes and serve sprinkled with parsley.
