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Creamy pumpkin and potato soup

Soup Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 265 kcal / serving

Instructions

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

Ingredients for servings

  • 1 red kuri squash
  • 2 potatoes
  • 2 chopped onions
  • 3 garlic cloves
  • 10 cl of sour cream
  • 1 teaspoon of curry powder
  • 1 pinch of nutmeg
  • 1 chicken bouillon cube

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    265 kcal
    13 %
  • Fat
    8,1 g
    12 %
  • of which saturated
    5,23 g
    26 %
  • Carbohydrates
    25,47 g
    10 %
  • of which sugar
    ?
    ?
  • Protein
    4,97 g
    10 %
  • Fibers
    5,1 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference