Pumpkin soup puree
Composition / ingredients
5
servings:
Cooking method
At first, I browned an onion cut into cubes in olive oil right in a saucepan. Fried sliced bacon in the same place. Then she peeled the pumpkin from the peel and seeds and, like carrots, cut into small cubes. I added pumpkin, carrots and broth to the pot and cooked for about 20 minutes. Then I poured the broth into a blender and crushed the boiled pumpkin to a puree. Before serving, add salt, pepper, sour cream and garnish with parsley. By the way, you can leave some of the bacon, fry it separately, and then decorate it with it
pumpkin soup puree
on top when serving. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Boiled bacon - 447 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
- Broth - 15 kcal/100g
