Pumpkin Soup with Cream Topping
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 500 grams Pumpkin (peeled and seeded)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 150 milliliters milk
- 350 milliliters Vegetable broth
- 100 grams Crème fraiche
- salt
- 1 pinch ground cinnamon
- For garnish
- Whipped cream
- freshly ground peppers
Preparation steps
1.
For the soup, cut the pumpkin flesh into cubes. Peel the onion and garlic, chop finely and sauté in hot butter until translucent. Add the diced pumpkin, cook briefly and then pour in the milk and broth. Simmer for about 25 minutes, stirring occasionally.
2.
Puree the soup until smooth, adding more broth if necessary to reach the desired consistency. Stir in the crème fraîche and season with salt, cinnamon, and cayenne pepper.
3.
To serve, ladle the soup into glasses, garnish with a dab of whipped cream and freshly ground pepper.
