Pumpkin Soup with Croutons
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
706
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.2 g | (111 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 76.7 μg | (128 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 552 μg | (184 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 4,711 mg | (118 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 664 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 62 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 small Pumpkin (with yellow pulp)
- 1 onion
- 30 grams butter
- 150 grams Whipped cream
- 100 grams Sour cream
- 4 slices Toast
- 2 Tbsps butter
- 4 Tbsps red Beet juice
- salt (pepper)
Preparation steps
1.
Rinse and dry pumpkins, cut off lids. Remove seeds and scoop out pulp, being careful not to damage shells. Cut off thin layer on the bottom of pumkins to make them stable.
2.
Peel onion and chop finely. Heat butter in a saucepan, saute onions and pumpkin pulp. Add 1 1/4 cup pf water and simmer for 20 minutes om low heat.
3.
Add 2/3 of cream 15 minutes before the end of cooking. Puree soup and add creme fraiche, pour into hollowed pumpkin shells. Garnish with remaining cream and beetroot juice.
4.
Cut slices of bread into cubes. Heat butter in a pan and saute bread cubes until golden brown. Serve soup with croutons.
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