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Pumpkin and zucchini velouté (Low GI, BP)

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Cost per serving: 0,69 €
Energy: 186 kcal / serving

Instructions

  • 1.   Sauté the onion in olive oil.

    Cut the pumpkin and zucchini into pieces, put them in a casserole dish.
  • 2.   Add the soy cream, water, pepper, turmeric, and salt.
  • 3.   Close the casserole dish, let it cook for 10 minutes after the valve rotates (20 to 30 minutes without a pressure cooker).
  • 4.   After cooking, blend everything together and enjoy.

    Serve sprinkled with crushed hazelnuts.

Ingredients for servings

  • 3 zucchinis
  • 20 cl of soy cream
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 teaspoon of turmeric powder
  • 750 g of red kuri squash
  • 1 onion
  • 1 handful of hazelnut
  • 1 tablespoon of olive oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    186 kcal
    9 %
  • Fat
    11,22 g
    16 %
  • of which saturated
    1,33 g
    7 %
  • Carbohydrates
    8,15 g
    3 %
  • of which sugar
    ?
    ?
  • Protein
    4,23 g
    8 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.