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Pumpkin Puree Soup

For everyone who loves creamy vegetable soups — kids included! If you're cooking just for a little one, simply scale the amounts down proportionally.

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Pumpkin puree soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 28 % 5 g
Carbohydrates 61 % 11 g
113 kcal
GI: 80 / 0 / 20

Cooking method

  1. Step 1:

    Step 1

    Cut the pumpkin, potatoes, and onion into cubes. Put the vegetables in a pot with water, add the dill, and season with salt. The water should sit about 1 inch (2 cm) above the vegetables.

  2. Step 2:

    Step 2

    Cook for about 30 minutes. Blend until smooth, then stir in the cream — you can use milk in place of the cream. Mix well and serve.

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

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