| Type | Per person |
|---|---|
| Energy | 125 kcal |
| Fat | 5 gr |
| of which saturated | 1 gr |
| Carbohydrates | 14 gr |
| of which sugars | 11 gr |
| Fibres | 3 gr |
| Protein | 3 gr |
| Salt | 0.62 gr |
Pumpkin soup
Soup
2 persons
20 - 30 min
With seasonal products
200gr vegetables p.p.
Ingredients
2 persons
| 250 g pumpkin (peeled and diced) |
| 1 large onion |
| 1 teaspoon mild curry powder |
| 1 bay leaf |
| 1/2 bunch of finely chopped parsley |
| 1/2 litre stock with less salt |
| 15 g liquid margarine |
| dash of semi-skimmed milk |
| 1 tablespoon soy sauce manis |
| pepper |
Preparation
This pumpkin soup makes us feel like autumn! This recipe is nice and spicy with curry, bay leaf, parsley and soy sauce manis. Quick to prepare and super easy!
- Peel and chop the onion.
- Heat the margarine in a large pan and fry the onion for a few minutes. Add the curry powder and pumpkin cubes and fry for another 5 minutes.
- Add the chicken stock and bay leaf and cook the squash with the lid on for about 5 minutes until tender.
- Remove the bay leaf and puree the soup with a hand blender.
- Bring the soup back to the boil and add the milk.
- Flavour the soup with freshly ground pepper and soy sauce manis. Stir in the parsley and serve immediately. Enjoy!
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Nutritional values
More about the ingredients
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