Creamy Asparagus Soup with Pumpkin

Amira Al-ZaabiChef

Ingredjenti

• Asparagus bunch, green
  500 grams
• Pumpkin, small
  3 pieces
• Cream, whipped
  2 cups
• Fresh goat cheese
  113 grams
• Kummin
  0.3 teaspoon
• Mustarda
  0.5 teaspoon
• Red pepper, Aleppo
  0.5 teaspoon
• Bżar iswed
  0

Passi

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.

   Għodda meħtieġa:

   Kazzola

   🍳

   Bowl

   7 min
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.

   Għodda meħtieġa:

   Blender

   5 min
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 min
4. 4

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

   3 min
5. 5

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

   120 min
6. 6

   Serve cold.

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Kummingħal kull 100g

Enerġija375 kcal

Proteini18 g

Xaħam Totali22 g

Karboidrati44 g

Fibri Dietetiċi11 g

Zokkor Totali2.2 g

Mustardagħal kull 100g

Enerġija66 kcal

Proteini5.4 g

Xaħam Totali4.2 g

Karboidrati5.6 g

Fibri Dietetiċi4 g

Zokkor Totali0.9 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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