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Angies Pumpkin Vichyssoise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8599
Energy (kCal)132.95
Carbohydrates (g)30.9704
Total fats (g)0.3431
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pumpkin into small pieces and roast till both sides are golden. | 2. Peel potatoes, cut into cubes then place into water with chicken stock and onions. | 3. Once potatoes are cooked drain liquid stock into a bowl and keep set to the side. | 4. Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion. | 5. Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency. | 6. Add cream to taste then serve. | ---------------------------------------------------------------------------
    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 2 chopped 128.0 29.888 3.52 0.32
    water 6 cups 0.0 0.0 0.0 0.0
    chicken stock cube 6 - - - -
    cream 1 carton - - - -

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



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