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Pumpkin Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.9346
Energy (kCal)1620.366
Carbohydrates (g)120.9645
Total fats (g)107.9401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown. | 2. Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes. | 3. Sieve or puree in an electric blender. | 4. Season to taste with salt and pepper. | 5. Saute the leeks in the remaining butter or margarine. Add to the soup with the chicken stock.Bring to a boil. | 6. Reduce heat and simmer for five minutes. | 7. Before serving,stir in cream and chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1 4.95 1.0824 0.3399 0.0231
    potato 1/2 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    salt pepper - - - -
    leek 2 sliced 108.58 25.186999999999998 2.67 0.534
    chicken stock 2 1/2 cups 216.0 21.18 15.12 7.2
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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