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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more. | 2. Add the pumpkin and the apple, mix, and then add the stock. | 3. Bring to the boil, lower the heat and simmer for 40 to 50 minutes. | 4. I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor. | 5. Add the lemon juice and check the seasoning. | 6. Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread. | 7. For vegetarian use vegetable stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	2 1/2		cut	12.375	2.7060000000000004	0.8498	0.0578
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
apple	1		chopped	115.96	30.7963	0.5798	0.3791
garlic clove	2		chopped	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
chicken stock	1			86.4	8.472000000000001	6.047999999999999	2.88
lemon juice				-	-	-	-
parsley			chopped	-	-	-	-
cream			sour	-	-	-	-

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