Pumpkin Soup with Cream Topping

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Pumpkin Soup with Cream Topping
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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)
Calorie263 cal.(13 %)
Protein4 g(4 %)
Fat23 g(20 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.8 mg(15 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate53 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C17 mg(18 %)
Potassium522 mg(13 %)
Calcium121 mg(12 %)
Magnesium20 mg(7 %)
Iron1.1 mg(7 %)
Iodine10 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids14.4 g
Uric acid59 mg
Cholesterol62 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Pumpkinoniongarlic clovesaltcinnamonWhipped cream

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.