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Light Pumpkin and Pea Cream Soup

Homepage Recipes Light Pumpkin and Pea Cream Soup

Light Pumpkin and Pea Cream Soup

Preparation steps

Soaked Chickpeas in Bowls of Water.
Press garlic through a press. Grate (or blend) carrots and parsley. Cut leeks into thin slices. Fry the chopped vegetables in heated oil. Salt. Steam under cover for 10 minutes.
Cook peas (water-to-peas ratio - 2:1). Add peas to a pot of steamed vegetables.
Add diced pumpkin, sweet pepper and 0.5 cups of water to the vegetables. Cook for about 15-20 minutes.
Mix vegetables and salt to taste.
Roast Sunflower Seeds on a Dry Pan.
Add kernels to soup just before serving.
Tags:
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
-
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 110 × Gram (1 g)
Weight 110 g
Pumpkin
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Number of servings 0.5 × Piece (140 g)
Weight 70 g
Leek
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Number of servings 0.5 × Piece (80 g)
Weight 40 g
Parsley, root
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Number of servings 0.5 × Piece (50 g)
Weight 25 g
Carrot
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Number of servings 1.5 × Tablespoon (14.6667 g)
Weight 22.00005 g
Peas, dry seeds
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Sunflower seeds (shelled)
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Number of servings 0.5 × Tablespoon (10 g)
Weight 5 g
olive oil
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Number of servings 1 × Tooth (5 g)
Weight 5 g
Garlic
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Number of servings 1 × Tablespoon (7 g)
Weight 7 g
Ground sweet pepper

Nutritional composition for all portions of the recipe

Proteins 20%
12.33g / 80.61 g
Fats 30%
10.5g / 53.74 g
Carbohydrates 50%
36.6g / 89.57 g
Kcal
290.22Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.