Pumpkin Soup

Siham Al-MansouriCuisinier

Ingrédients

• 1 kilogram pumpkin
  1 kilogram
• 1 cup chopped onion
  1 cup
• 1 tablespoon fresh grated ginger
  1 tablespoon
• 1 tablespoon butter
  1 tablespoon
• 3 cups chicken broth
  3 cup
• Poivre noir
  0
• Sel
  0
• Crumbled broccoli for garnish
  0
• Toast cubes (croutons) for garnish
  0

Mesures

1. 1

   Preheat the oven to 450 degrees.

   Matériel requis:

   Four

   5 minutes
2. 2

   Cut the pumpkin in half lengthwise, remove the seeds, and place the two halves cut side down on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes until the pumpkin is tender, then remove from the oven and let cool.

   Matériel requis:

   Plaque de cuisson

   45 minutes
3. 3

   Meanwhile, melt the butter in a pot over medium heat, add the chopped onion and grated ginger, and sauté until the onion is translucent.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   Add the chicken broth to the onion and ginger, stir together, cover the pot, and let it simmer for 10 minutes. Then remove from heat and set the mixture aside.

   10 minutes
5. 5

   Scoop the pumpkin flesh from the skin using a spoon, then place it in a blender along with the broth and onion mixture and blend until smooth. Return the puree to the pot.

   Matériel requis:

   Blender

   10 minutes
6. 6

   Place the pot on the heat to warm the soup, then season with black pepper and salt to taste. Serve in bowls and garnish with broccoli and croutons.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques