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Turkish Pumpkin Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.6505
Energy (kCal)316.527
Carbohydrates (g)46.0166
Total fats (g)14.2983
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent. | 2. Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes. | 3. Pour in the stock, raise the heat, and bring to a boil. | 4. Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft. | 5. Puree in a blender, then pour back into the pan and reheat. | 6. Season to taste with the salt and pepper. | 7. When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 2 128.0 29.888 3.52 0.32
    leek 1 sliced 54.29 12.5935 1.335 0.267
    garlic clove 4 chopped - - - -
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651
    cinnamon 1 teaspoon - - - -
    honey 1 teaspoon - - - -
    pumpkin 2 9.9 2.1648 0.6798 0.0462
    stock vegetable 4 cups - - - -
    salt pepper - - - -

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



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