Pumpkin soup
A smooth soup of simmered pumpkin blended with cream.
- Number of servings
- 2
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 403 kcal
- Protein
- 5.3 g
- Carbohydrates
- 29.1 g
- Fat
- 32 g
- Fiber
- 2.6 g
Per serving
- Calories
- 202 kcal
- Protein
- 2.7 g
- Carbohydrates
- 14.6 g
- Fat
- 16 g
- Fiber
- 1.3 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 1737.6 mcg
- C
- 35.2 mg
- D
- 0.4 mcg
- E
- 4.1 mg
- B9
- 9.5 mcg
- B12
- 0.1 mcg
- K⁺
- 1190 mg
Ingredients
- Pumpkin — 350 g
- Onion — 50 g
- Sunflower oil — 10 g
- Heavy cream — 60 g
- Still water — 300 g
- Table salt — 3 g
Cooking instructions
- Cut the pumpkin into cubes.
- Dice the onion.
- Heat the oil in a pot over medium heat.
- Sauté the onion for 4 minutes.
- Add the pumpkin and water.
- Simmer for 20 minutes until the pumpkin is soft.
- Blend the soup until smooth.
- Stir in the cream and salt, then warm through.
- Ladle into bowls and serve hot.