Winter Squash Bisque
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
274
calories
Calories
Healthy, because
Even smarter
Nutritional values
This classic creamy bisque contains vitamins A, B and C thanks to the pumpkin.
If you're watching your fat intake, cut the amount of creme fraiche down to 1/4 cup.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps vegetable oil
- 3.333 cups Pumpkin (e. g. Hokkaido, cut into small batons)
- 1 Tbsp Curry powder
- 3 ½ cups vegetable stock
- 1.333 cups floury potatoes (diced)
- 2 cups shiitake mushrooms (sliced)
- ½ cup Crème fraiche
- Nutmeg
- Chervil (to garnish)
Preparation steps
1.
Fry the onion and garlic in a pan in 1 tbsp hot oil until translucent. Add the squash and curry powder and fry together briefly. Pour in the stock, add the potatoes and simmer gently for 25-30 minutes.
2.
Fry the mushrooms in the remaining oil in a hot pan for around 2 minutes. Season with salt and ground black pepper.
3.
Put around 120 g of pumpkin pieces to one side and blend the rest to a fine purée. Depending on the desired consistency, add more stock or reduce the soup slightly by simmering.
4.
Take off the heat, add the crème fraîche and blend briefly with a stick blender. Season to taste with salt, ground black pepper and nutmeg. Return the squash pieces to the soup and heat through. Do not allow to boil.
5.
Divide the soup between bowls. Top with the mushrooms and serve garnished with chervil.
