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Recipe by
Pumpkin cream is a delicious and velvety soup ideal for warming up during the coldest months of the year. Prepared with pumpkin, potato, leek and enriched with cream and grated cheese, this cream is creamy and flavorful. Perfect to enjoy as a first course or as a main dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Cut the pumpkin into small pieces and the potato into wedges; cook everything for about half an hour in enough water to cover and add the stock cube
Step 2 of 3: Blend the mixture thoroughly, pour it into a pot, add the butter and 4 tablespoons of cream
Step 3 of 3: As soon as it comes to a boil, remove and serve this delicate cream with grated cheese on the side
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving120 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 493 kJ118 kcal | 413 kJ99 kcal |
| Fat | 9.96 g | 8.33 g |
| of which saturated fatty acids | 6.04 g | 5.05 g |
| Carbohydrates | 6.94 g | 5.81 g |
| of which sugars | 3.24 g | 2.71 g |
| Fibre | 0.5 g | 0.42 g |
| Protein | 1.36 g | 1.14 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
