Creamy Asparagus Soup with Pumpkin

Amira Al-ZaabiKüchenchef

Zutaten

• Asparagus bunch, green
  500 grams
• Pumpkin, small
  3 pieces
• Cream, whipped
  2 cups
• Fresh goat cheese
  113 grams
• Kreuzkümmel
  0.3 teaspoon
• Senf
  0.5 teaspoon
• Red pepper, Aleppo
  0.5 teaspoon
• Schwarzer Pfeffer
  0

Schritte

1. 1

   Boil the asparagus and pumpkin for 5 to 7 minutes. Place the mixture in a bowl of ice water and drain well. Reserve some of the cooking water.

   Benötigte Werkzeuge:

   Topf

   🍳

   Bowl

   7 Minuten
2. 2

   Place the asparagus (reserve some for garnish) and pumpkin in the blender; add 1 1/2 cups of the cooking water and blend until smooth; add the cream, spices, and goat cheese, and blend well until the mixture is homogeneous and smooth; taste and adjust the spices.

   Benötigte Werkzeuge:

   Mixer

   5 Minuten
3. 3

   If you wish to serve the dish hot, adjust the spices in the final step. If you wish to serve the dish as a cooked cream, place the cream back on the heat and sprinkle 4 grams or 2 teaspoons of gelatin on top and stir the mixture. Bring to a boil and stir for two minutes and set aside.

   2 Minuten
4. 4

   Pour into clay bowls or small plates and garnish with asparagus and let cool.

   3 Minuten
5. 5

   At room temperature, place in the refrigerator after covering until it sets, for about two hours.

   120 Minuten
6. 6

   Serve cold.

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Kreuzkümmelpro 100g

Energie375 kcal

Proteine18 g

Gesamtfett22 g

Kohlenhydrate44 g

Ballaststoffe11 g

Gesamtzucker2.2 g

Senfpro 100g

Energie66 kcal

Proteine5.4 g

Gesamtfett4.2 g

Kohlenhydrate5.6 g

Ballaststoffe4 g

Gesamtzucker0.9 g

Schwarzer Pfefferpro 100g

Energie250 kcal

Proteine10 g

Gesamtfett4 g

Kohlenhydrate64 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags