Pumpkin Soup with Bacon
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
123
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Butternut squash (800 grams)
- 1 Apple (such as Boskop)
- 1 onion
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps Canola oil
- 800 milliliters Beef broth
- 1 tsp honey
- 1 Tbsp lemon juice
- 1 pinch Ground cinnamon
- salt
- freshly ground peppers
Preparation steps
1.
Peel pumpkin, remove seeds and fibers and cut pulp into small cubes. Peel apple, quarter and core, cut into small cubes. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a saucepan and saute onion, garlic and ginger. Add pumpkin and apple cubes, saute briefly. Add broth and simmer for about 20 minutes or until vegetables are soft.
2.
Cut bacon into strips. Heat remaining oil in a pan and cook bacon until crispy. Drain on paper towels.
3.
Puree soup finely, add a little broth or simmer down to reach desired consistency. Season to taste with honey, lemon juice, cinnamon, salt and pepper and pour into bowls. Sprinkle with bacon and serve.
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