| Type | Per person |
|---|---|
| Energy | 250 kcal |
| Fat | 14 gr |
| of which saturated | 2 gr |
| Carbohydrates | 23 gr |
| of which sugars | 12 gr |
| Fibres | 7 gr |
| Protein | 4 gr |
| Salt | 0.3 gr |
Pumpkin soup with sweet potato and pointed pepper
Soup
30 - 60 min
With seasonal products
300gr vegetables p.p.
Ingredients
| 2 large onions |
| 1 bottle pumpkin (1.2 kg) |
| 1 clove of garlic |
| 1 sweet potato |
| 1 red pointed pepper |
| 1 red pepper |
| ½ dl olive oil |
| 2 tablespoons curry powder |
| 2 stock cube tablets with less salt |
| 6 sage leaves |
| Pepper to taste |
Preparation
This pumpkin soup with sweet potato and pointed peppers was a big hit at the Huishoudbeurs. So by popular demand, we present: the super-secret recipe. Feast on it!
- Peel and chop the onion.
- Peel and halve the pumpkin. Remove the seeds and cut the pumpkin into 1x1 cm cubes.
- Peel the sweet potato and dice it together with the red pointed pepper.
- Clean and thinly slice the clove of garlic.
- Halve the pepper, remove the seeds and finely chop the pepper.
- Heat the olive oil in a large pan and fry the onion, pumpkin, sweet potato and red pepper for about 4 minutes. Add the curry powder, garlic and pepper, fry/fry for about 2 minutes while stirring.
- Add the stock and bring to the boil. Let the soup simmer gently for 25 minutes.
- Purée the soup with a hand blender to a creamy bound soup and season with pepper to taste.
- Before serving, add the finely chopped sage.
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Nutritional values
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