Pumpkin Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 9 g |
Ingredients
- Meatballs
- 500 grams Ground meat
- 1 White roll (day-old)
- milk
- 2 scallions
- 1 egg
- vegetable oil
- Pumpkin Soup
- 500 grams Pumpkin (such as Hokkaido)
- 1 onion (diced)
- 2 Tbsps butter
- 1 garlic clove (chopped)
- 1 tsp ginger (freshly grated)
- 100 grams starchy potatoes (peeled and diced)
- 600 milliliters Vegetable broth (or chicken broth if preferred)
- 100 milliliters white wine
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly ground Nutmeg
- 2 Tbsps Pumpkin seed
Preparation steps
Soak roll in warm milk. Rinse and dry scallions and cut into thin rings. Combine ground meat, egg, squeezed roll and scallions. Mix well. Season with salt and pepper. Lay four heart-shaped cookie cutters on oiled baking sheet and fill with meat mixture. Press gently, smooth and drizzle with a little oil. Bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes or until golden brown.
Toast pumpkin seeds in a dry pan.
Cut pumpkin into cubes. Heat butter in a pan and sauté pumpkin with onion, peeled and diced potato, ginger and garlic. Deglaze pan with white wine and broth and simmer for about 20-25 minutes on low heat.
Puree soup and add cream. Season with salt, pepper and nutmeg. If soup is too thick, add a little broth.
Place meatballs in soup bowls and top with soup. Sprinkle with pumpkin seeds and serve.
