Pumpkin Cream Soup Recipe
Recipe By How Sweet Eats
This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch
4.1
22 Rating -
Rate
Non Vegdiet
1hr 15minstotal
40minsPrep
35minsCook
1hr 15m.total
40m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Cream Soup Recipe
- 0.13 cup Hazelnuts
- 0.13 cup Fresh flat parsley, chopped
- 1/2 Garlic cloves, minced
- 1/4 Orange, zest freshly grated
- 3/4 tablespoon Extra virgin olive oil
- pinch Pinch of salt
- pinch Pinch of fresh grated pepper
- 3/4 tablespoon Chopped hazelnuts
- 1 tablespoon Unsalted butter
- 1/4 Sweet onion, diced
- 1 Garlic cloves, minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Cracked black pepper
- pinch Pinch of crushed red pepper
- 0.38 cup Pumpkin puree
- 0.13 Lemon juiced
- 1 cup Chicken or vegetable stock
- 0.13 teaspoon Freshly grated nutmeg
- 0.06 cup Creme fraiche
Nutrition
value
value
626
calories per serving
50 g Fat35 g Protein12 g Carbs10 g FiberOther
Current Totals
- Fat50g
- Protein35g
- Carbs12g
- Fiber10g
MacroNutrients
- Carbs12g
- Protein35g
- Fiber10g
Fats
- Fat50g
Vitamins & Minerals
- Calcium176mg
- Iron6mg
- Vitamin A859mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B9124mcg
- Vitamin B120mcg
- Vitamin C48mg
- Vitamin E8mg
- Copper1mcg
- Magnesium143mg
- Manganese5mg
- Phosphorus416mg
- Selenium34mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By How Sweet Eats