Pumpkin and Carrot Soup with Mascarpone
by markdeji
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INGREDIENTS
- 1/2 Pumpkin ; chopped
- 3 large Carrot ; chopped
- 2 tablespoons Mascarpone
- 1 pinch Brown sugar
- 1 pinch salt
INSTRUCTIONS
Peel and chop the pumpkin and carrots. Add them to a large pan and add 200ml of water. Bring to the boil, add sugar and salt to taste and let it boil until the carrots are soft. Remove from the fire and use a handheld mixer to mix it to a thick and smooth soup. Stir through the mascarpone and serve immediately.
NOTES
Roast the pumpkin seeds and use them as decoration
markdeji
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (498g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 163 | ||
| Calories from Fat: 27 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3g | 4 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 8mg | 2 % | |
| Sodium 103.9mg | 4 % | |
| Potassium 1666mg | 44 % | |
| Total Carbohydrate 34.5g | 10 % | |
| Dietary Fiber 3.7g | 15 % | |
| Sugars, other 30.8g | ||
| Protein 5.3g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 163
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