Pumpkin Mustard Soup

Pumpkin-Mustard Soup with Deepfried Sage

A creamy and aromatic soup with oven-roasted pumpkin and a little mustard-kick.Ingredients for 2 portions:

1 Stalk celery

1 Carrot

1 Shallot

1/2 Small hokkaido pumpkin

500 ml Water

150 g Potatoes

1 Tablespoon Dijon Mustard

50 ml White wine

50 ml Soy cream

10 Sage leaves

Salt  and pepper to taste

 

Total time: 45 minutes

 

Preheat the oven to 175 degrees Clesius (350 degrees Fahrenheit). Deseed the pumpkin half, sprinkle with salt and pepper and bake for 25 minutes. In the meantime, chop the shallot, carrot and celery coarsely. Peel the potatoes and cut into cubes. Heat 1 tablespoon of oil oil in a medium sauce pan and fry the shallot and carrot for 4-5 minutes. Add celery and fry for further 2-3 minutes, then add the white wine and let it reduce for 2-3 minutes. Add potato and water. Bring to boil and cook for 10 minutes. Remove the pumpkin from the oven, cut into cubes and add it to the sauce pan. Boil for 10 minutes, add the cream, mustard and blend the soup until smooth, then add salt and pepper to taste. Reduce the heat to keep it warm but not boiling. In a small frying pan, heat up the remaining 2 tablespoons of oil and fry the sage until bright green. Ladle the soup into bowls and serve topped with deep fried sage.

Pumpkin-Mustard Soup with Deepfried Sage
Serves 2
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Total Time
45 min
Total Time
45 min
289 calories
19 g
0 g
22 g
3 g
1 g
431 g
218 g
3 g
0 g
19 g
Nutrition Facts
Serving Size
431g
Servings
2
Amount Per Serving
Calories 289
Calories from Fat 190
% Daily Value *
Total Fat 22g
33%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 3g
Protein 3g
Vitamin A
104%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Stalk celery
  2. 1 Carrot
  3. 1 Shallot
  4. 1/2 Small hokkaido pumpkin
  5. 500 ml Water
  6. 150 g Potatoes
  7. 3 Tablespoons oil
  8. 1 Tablespoon Dijon Mustard
  9. 50 ml White wine
  10. Salt and pepper to taste
Instructions
  1. Preheat the oven to 175 degrees Clesius (350 degrees Fahrenheit).
  2. Deseed the pumpkin half, sprinkle with salt and pepper and bake for 25 minutes.
  3. In the meantime, chop the shallot, carrot and celery coarsely.
  4. Peel the potatoes and cut into cubes.
  5. Heat 1 tablespoon of oil in a medium sauce pan and fry the shallot and carrot for 4-5 minutes.
  6. Add celery and fry for further 2-3 minutes, then add the white wine and let it reduce for 2-3 minutes.
  7. Add potato and water.
  8. Bring to boil and cook for 10 minutes.
  9. Remove the pumpkin from the oven, cut into cubes and add it to the sauce pan.
  10. Boil for 10 minutes, add the cream, mustard and salt and pepper to taste.
  11. Blend the soup and reduce the heat to keep it warm but not boiling.
  12. In a small frying pan, heat up the remaining 2 tablespoons of oil and fry the sage until bright green.
  13. Ladle the soup into bowls and serve topped with deep fried sage.
beta
calories
289
fat
22g
protein
3g
carbs
19g
more
Von Vegan http://www.vonvegan.com/

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