Pumpkin Soup with Bacon and Sage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 carrots
- 400 grams Pumpkin peeled and seeded (such as muscat or butternut squash)
- 1 onion
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps butter
- 2 sprigs Sage
- 800 milliliters Beef broth
- 150 milliliters Whipped cream
- salt
- cayenne pepper
- Nutmeg (freshly ground)
- 8 slices Bacon
Preparation steps
Peel and dice the carrots. Dice the pumpkin. Peel and finely dice the onion and garlic. Heat the butter in a pan, then sauté the onion, garlic, and ginger until translucent. Add the diced pumpkin and the carrot, then add the sage leaves (leaving some for garnish), and sauté briefly. Pour in the broth, and simmer gently for 25-30 minutes. Remove the sage and puree the soup. If the soup is too thick, add some broth. If the soup is too thin, reduce until it reaches the desired consistency. Mix in the cream (minus 4 tablespoons), and season to taste with salt, cayenne pepper, and nutmeg.
Cook the bacon until crisp in a frying pan, then drain on paper towels.
Divide the soup into bowls, and top with the bacon. Garnish with the remaining cream and sage, and serve.
