Warm Pumpkin Veloute

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Warm Pumpkin Veloute
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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)
Calorie275 cal.(13 %)
Protein6 g(6 %)
Fat23 g(20 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K13.1 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate46 μg(15 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C18 mg(19 %)
Potassium510 mg(13 %)
Calcium65 mg(7 %)
Magnesium41 mg(14 %)
Iron1.5 mg(10 %)
Iodine5 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids11.6 g
Uric acid52 mg
Cholesterol46 mg
Complete sugar6 g

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
cup cream (at least 30% fat)
Nutmeg
2 Tbsps Crème fraiche
1 Tbsp grapeseed oil
How healthy are the main ingredients?
Pumpkin seedgrapeseed oiloniongarlic clovepotatoNutmeg

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.