Warm Pumpkin Veloute
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Tbsps butter
- 14 ozs Muscat de Provence squash (squash)
- ½ tsp Curry powder
- 2 ½ cups vegetable stock
- 1 starchy potato (diced)
- 2 Tbsps Pumpkin seed
- ⅔ cup cream (at least 30% fat)
- Nutmeg
- 2 Tbsps Crème fraiche
- 1 Tbsp grapeseed oil
Preparation steps
1.
Fry the onion and the garlic in hot butter then add the pumpkin and the curry powder.
2.
Quench with the stock and add the potato and simmer for 25-30 minutes, stirring occasionally.
3.
Dry roast the pumpkin seeds.
4.
Puree the soup and add the cream and some more stock or simmer further depending on the desired consistency. Season with salt, ground black pepper and nutmeg.
5.
Pour the soup into bowls and garnish with a dollop of creme fraiche, the pumpkin seed and a little grape seed oil.
