Smarter Home Cooking
Pumpkin Soup with Ginger
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
286
calories
Calories
Healthy, because
Even smarter
Nutritional values
Pumpkin scores with large amounts of beta-carotene, to which it owes its great colour. The vitamin A precursor is good for eyes and skin.
For a vegetarian alternative, leave out the bacon and use crispy fried smoked tofu, for example.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 400 grams Pumpkin (seedless, diced)
- 1 Tbsp freshly grated ginger
- salt
- freshly ground peppers
- 1 Tbsp mild Curry powder
- 200 grams Whipped cream
- 1 scallion
- 2 slices Bacon
- 1 Tbsp vegetable oil
- Basil
Preparation steps
1.
Heat olive oil in a saucepan and sauté pumpkin cubes. Add ginger and sauté briefly. Add broth, cover and simmer for about 30 minutes. Season with salt, pepper and curry powder. Puree and stir in cream.
2.
Rinse and dry scallion and cut white and green parts into rings. Halve bacon. Heat oil in a pan, cook bacon until crisp, remove bacon and drain on paper towels. Sauté scallion rings in the same pan. Pour soup into bowls and sprinkle with bacon and scallion rings. Garnish with basil and serve.
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