Spicy Pumpkin Soup with Olive Mozzarella Skewers
Spicy pumpkin soup with olive mozzarella skewers - Small heater in a glass. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
In Pumpkin is vitamin A, which promotes the work of the immune system. In addition, it has an important role in the process of vision. The essential oils and pungent substances from Ginger provide a fresh taste kick and have blood circulation-promoting effect.
Of course, you can also prepare the spicy pumpkin soup with other types of pumpkin, for example, butternut squash. Outside the pumpkin season, carrots, sweet potatoes or a mixture of both vegetables are also suitable.
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 14 ozs hokkaido pumpkin pulp
- ¼ oz ginger roots
- 1 garlic clove
- 1 red chili pepper
- 1 Tbsp olive oil
- ¼ tsp ground Turmeric
- 18 ozs -21 ounces Vegetable broth
- 12 green olives (pitted)
- 6 Bocconcini
- salt
- peppers
- 2 pinches ground paprika
Kitchen utensils
Preparation steps
Cut pumpkin flesh into cubes. Peel and chop ginger and garlic. Clean, wash and halve the chili pepper lengthwise, remove the seeds and chop.
Heat oil in a pot. Add ginger, garlic, chili, pumpkin and turmeric to the pot and sauté over medium heat for 3 minutes. Pour in vegetable stock and simmer soup over low heat for about 15 minutes.
Meanwhile, put olives and mozzarella balls on 6 small skewers.
Finely puree soup with a blender and season with salt and pepper. Pour soup into 6 glasses and sprinkle with paprika powder. Serve hot pumpkin soup with olive-mozzarella skewers.
