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Creamy Cancoillotte | WW 2SP

For a festive meal, serve this creamy soup in hollowed-out small pumpkins.

Weight Watchers Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Energy: 168 kcal / serving

Instructions

  • 1.   Peel the pumpkin, cut it into large pieces about 3 to 4 cm long. Put them in a glass casserole dish, sprinkle with chicken stock powder and pour 10 cl of hot water. Cover and cook for 10 minutes in the microwave (850 W). Let it rest for 5 minutes with the lid on.
  • 2.   Transfer the contents of the casserole dish to a saucepan, mash the pumpkin using a potato masher. Add the milk and cook for 4 minutes over medium heat, stirring constantly. Remove from heat and blend using an immersion blender. Adjust the seasoning with salt, add a pinch of nutmeg and pepper.
  • 3.   Pour the creamy soup into 2 bowls or deep plates. Microwave the cancoillotte for 1 minute (300 W) to liquefy it. Pour it in a thin stream on top of the preparations. Serve immediately.

Ingredients for servings

  • 450 g of red kuri squash
  • 1 teaspoon of veal stock
  • 150 ml of skim milk
  • 1 teaspoon of nutmeg
  • 60 g of cancoillotte
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    168 kcal
    8 %
  • Fat
    3,95 g
    6 %
  • of which saturated
    2,56 g
    13 %
  • Carbohydrates
    11,38 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    8,19 g
    16 %
  • Fibers
    2,73 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.