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Recipe by
Pumpkin soup is a typical autumn dish, rich and flavorful. It is made with pumpkin, Gruyère cheese, cream, butter, stock, stale bread, potatoes, onions, garlic, salt, and pepper. Perfect to enjoy hot with toasted bread croutons.
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 6: Cut the pumpkin flesh into cubes and steam them for about 20 minutes
Step 2 of 6: In a saucepan, heat the butter, flavor it with the chopped onions, then add the potatoes cut into cubes, the pumpkin cubes, and the peeled garlic clove with the central green sprout removed
Step 3 of 6: Season with salt and pepper
Step 4 of 6: Add the hot stock and cook the soup for about half an hour
Step 5 of 6: In a bowl, mix the Gruyère and the cream, stir in the lightly toasted bread cut into pieces and a pinch of pepper
Step 6 of 6: Divide into individual bowls and cover with the soup
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving361 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,950 kJ466 kcal | 540 kJ129 kcal |
| Fat | 34.5 g | 9.55 g |
| of which saturated fatty acids | 21.28 g | 5.89 g |
| Carbohydrates | 26.95 g | 7.46 g |
| of which sugars | 9.03 g | 2.5 g |
| Fibre | 1.84 g | 0.51 g |
| Protein | 15.24 g | 4.22 g |
| Salt | 0.65 g | 0.18 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.
