Smooth Gourd Bisque
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,255 mg | (31 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 onions (finely chopped)
- 6 ½ cups Pumpkin (peeled, de-seeded and chopped)
- 3 cups vegetable stock
- ⅜ cup double cream
- Chives (to garnish)
- 1 tsp red peppercorns (to garnish)
- 1 tsp black peppercorns (to garnish)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large saucepan over a medium heat. Sweat the onions in the oil for 5-6 minutes until they start to soften.
2.
Add the chopped pumpkin and continue to cook for 8-10 minutes, stirring occasionally.
3.
Pour the stock over and bring to the boil before simmering for 10 minutes. Puree the soup with an electric hand blender until smooth.
4.
Press through a sieve into another clean saucepan and bring back to the boil. Stir in the cream and adjust the seasoning.
5.
Ladle into serving bowls and garnish with a few red and black peppercorns and a couple of chive stalks.
