Pumpkin puree soup
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Cut pumpkin, potatoes and onions into cubes. Put the vegetables in a saucepan with water, add dill, salt. The water should be 2 centimeters higher than the vegetables.
Step 2:
Cook for 30 minutes. Beat with a blender, pour cream over the soup, you can use milk instead of cream. Mix it up.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
