Pumpkin Soup

Walid Al-TamimiKokk

Ingredienser

• Pumpkin, red
  500 grams
• Gulrot
  2 pieces
• Medium-sized potato
  2 pieces
• Kyllingebuljong
  1 liter
• Small onion
  1 piece
• Hvitløk
  2 cloves
• Olivenolje
  2 tablespoons
• Salt
  0
• Svart pepper
  0
• Muskatnøtt
  0
• Toasted and cut bread
  0
• Flytende krem
  0

Trinn

1. 1

   Peel and clean the pumpkin, then cut it into small pieces.

   5 min
2. 2

   Heat the oil in a pot, add the onion and garlic, and sauté briefly. Then add the pumpkin with a little salt and pepper and fry for two minutes. Add the chopped carrot and fry, then add the potatoes and sauté everything on low heat for five minutes, stirring.

   Nødvendig utstyr:

   Kjele

   5 min
3. 3

   Add the broth, cover the pot, and let it simmer until the soup is cooked.

   Nødvendig utstyr:

   Kjele

   30 min
4. 4

   Blend the mixture and return it to the pot. Add a pinch of nutmeg, adjust the salt and black pepper, and stir on low heat for ten minutes. Serve hot, garnished with either toasted bread or liquid cream.

   Nødvendig utstyr:

   Blender

   Kjele

   10 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Gulrotper 100g

Energi41 kcal

Protein0.93 g

Total fett0.24 g

Karbohydrat9.58 g

Kostfiber2.8 g

Sukkerarter totalt4.74 g

Vann88.29 g

Kyllingebuljongper 100g

Energi15 kcal

Protein1 g

Total fett0.5 g

Karbohydrat2 g

Sukkerarter totalt0.5 g

الملح1 g

Hvitløkper 100g

Energi100 kcal

Protein2 g

Total fett1 g

Karbohydrat20 g

Kostfiber5 g

Sukkerarter totalt3 g

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Saltper 100g

Aske100 g

Svart pepperper 100g

Energi250 kcal

Protein10 g

Total fett4 g

Karbohydrat64 g

Kostfiber25 g

Muskatnøttper 100g

Energi525 kcal

Protein5.84 g

Total fett36.31 g

Karbohydrat49.29 g

Kostfiber20.8 g

Flytende kremper 100g

Energi300 kcal

Protein2 g

Total fett30 g

Karbohydrat3 g

Sukkerarter totalt3 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger