Pumpkin Soup with Ground Beef and Noodles
(2 votes)
(2 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
740
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Hokkaido pumpkin
- 1 Tbsp vegetable oil
- 400 grams Ground beef
- salt
- freshly ground peppers
- 2 tsps Curry powder
- 200 milliliters Orange juice
- 200 milliliters Whipped cream
- 350 grams macaroni
- soy sauce
- cayenne pepper
How healthy are the main ingredients?
Hokkaido pumpkinOrange juiceWhipped creamsaltsoy saucecayenne pepperPreparation steps
1.
Rinse pumpkin, halve and remove seeds and fibers. Cut (unpeeled) pumpkin into approximately 2 x 2 cm (approximately 3/4 x 3/4 inch) cubes.
2.
Heat oil in a saucepan and cook ground beef until crumbly. Season well with salt and pepper. Add pumpkin and saute for 2 minutes. Sprinkle with curry powder and add vegetable broth, orange juice and cream. Bring to a boil, add noodles and cook until tender. Stir occasionally. Season with soy sauce and cayenne pepper. Serve.
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