Pumpkin Veloute

0
Average: 0 (0 votes)
(0 votes)
Pumpkin Veloute
share Share
print
bookmark_border Copy URL
Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein8.44 g(9 %)
Fat13.39 g(12 %)
Carbohydrates55.91 g(37 %)
Sugar added0 g(0 %)
Roughage6.02 g(20 %)
Vitamin A537.03 mg(67,129 %)
Vitamin D0 μg(0 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.84 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate50.7 μg(17 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.68 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51.71 mg(54 %)
Potassium103.64 mg(3 %)
Calcium166.83 mg(17 %)
Magnesium15.56 mg(5 %)
Iron2.44 mg(16 %)
Iodine2.63 μg(1 %)
Zinc0.45 mg(6 %)
Saturated fatty acids4.63 g
Cholesterol12.5 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
1 large onion (chopped)
2 cloves garlic (crushed)
1 small Butternut squash (or culinary pumpkin, peeled and cubed)
4 cups vegetable stock
1 slice Sourdough
4 tablespoons Crème fraiche
1 teaspoon pink peppercorns
1 tablespoon Chives (chopped)
How healthy are the main ingredients?
olive oilgarlicChivesonionButternut squash

Preparation steps

1.
Heat the oil in a large saucepan and fry the onion for 5 minutes, stirring occasionally. Add the garlic and squash and cook for 2 minutes.
2.
Pour in the vegetable stock and boil gently for 20 minutes or until the squash is tender.
3.
Transfer the soup to a liquidiser and blend until smooth. Pour it back into the saucepan and season to taste with salt and pepper. Keep warm.
4.
Toast the bread and cut it into fingers.
5.
Ladle the soup into bowls and add a dollop of crème fraiche to each one. Top with a sourdough crouton or two and sprinkle over the peppercorns and chives.