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Creamy Pumpkin and Potato Soup

Vegetarian Soup
Course: Side dish
Preparation time: 30 minutes
Cooking time: 40 minutes
Cost per serving: 1,68 €
Energy: 575 kcal / serving

Instructions

  • 1.   Peel the potatoes and cut them into large pieces.
  • 2.   Remove the skin and seeds from the pumpkin (it is not necessary to peel it, but if you choose not to, make sure to wash it well) and cut the flesh into large pieces.
  • 3.   Cover everything with water, add the chicken broth (crumbled), curry, nutmeg, bay leaf, and simmer for about 30 minutes over low heat.
  • 4.   Sauté the chopped onions and garlic in a little butter over low heat.
  • 5.   Add the potatoes and pumpkin, sauté for 5 minutes.
  • 6.   Once the vegetables are cooked (check with a knife), blend your preparation.
  • 7.   Check the seasoning, salt, and pepper to taste, then add the fresh cream and simmer for another 2 or 3 minutes. Enjoy your meal!

Ingredients for servings

  • 2 potatoes
  • 3 garlic cloves
  • 2 onions
  • 1 red kuri squash
  • 10 cl of semi-thick cream
  • 1 teaspoon of curry powder
  • 1 pinch of nutmeg
  • 1 bouillon cube
  • 1 bay leaf
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    575 kcal
    29 %
  • Fat
    17,19 g
    25 %
  • of which saturated
    11,19 g
    56 %
  • Carbohydrates
    57,44 g
    22 %
  • of which sugar
    ?
    ?
  • Protein
    10,93 g
    22 %
  • Fibers
    12,08 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.