Spaetzle with Pumpkin Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
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.
For the cream: Coarsely chop the pumpkin flesh. Simmer with the broth and apple juice in a pot for 15 minutes until soft.
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.
Puree the pumpkin and add more broth as needed. Stir in the cheese. Season with salt, pepper and nutmeg.
Rinse the celery and pluck off the leaves. Cut the rod into narrow rings.
Spread the pumpkin cream cheese on soup plates. Put the spaetzle noodles on it and serve sprinkled with the celery, pumpkin seeds and raisins.
