Spaetzle with Pumpkin Cream Cheese

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Spaetzle with Pumpkin Cream Cheese
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
786
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie786 cal.(37 %)
Protein36 g(37 %)
Fat29 g(25 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.1 μg(11 %)
Vitamin E6 mg(50 %)
Vitamin K19 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.4 mg(29 %)
Folate140 μg(47 %)
Pantothenic acid2.4 mg(40 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C23 mg(24 %)
Potassium1,079 mg(27 %)
Calcium433 mg(43 %)
Magnesium98 mg(33 %)
Iron4.4 mg(29 %)
Iodine33 μg(17 %)
Zinc4.5 mg(56 %)
Saturated fatty acids10.5 g
Uric acid148 mg
Cholesterol304 mg
Complete sugar19 g

Ingredients

for
4
For the spaetzle
400 grams Pastry flour
5 eggs
1 Tbsp vegetable oil
salt
Nutmeg
For the pumpkin cream cheese
700 grams Pumpkin
200 milliliters Apple juice
200 milliliters Vegetable broth
150 grams grated Gruyere
salt
freshly ground peppers
Nutmeg
to serve
1 stalk Celery (with green)
4 Tbsps Pumpkin seed
2 Tbsps raisins
How healthy are the main ingredients?
PumpkinApple juicePumpkin seedCeleryraisinsegg

Preparation steps

1.

For the spaetzle: Put the flour in a bowl and beat the eggs into it. Season with oil, 1 teaspoon salt and nutmeg. Use the dough hook of a hand mixer to stir into a viscous dough. If necessary, add a little lukewarm water. Let it rest about 15 minutes.

2.

For the cream: Coarsely chop the pumpkin flesh. Simmer with the broth and apple juice in a pot for 15 minutes until soft.

3.

Knead the dough again. Put a portion into a spaetzle or into a piping bag to cut off every two inches or so. Add the cut spaetzle to boiling water, stir several times, and remove with a slotted spoon once they float to the surface. Drain in a colander.

4.

Puree the pumpkin and add more broth as needed. Stir in the cheese. Season with salt, pepper and nutmeg.

5.

Rinse the celery and pluck off the leaves. Cut the rod into narrow rings.

6.

Spread the pumpkin cream cheese on soup plates. Put the spaetzle noodles on it and serve sprinkled with the celery, pumpkin seeds and raisins.