Pumpkin parsnip soup
Starter
4 people
20 minutes
Ingredients
120 grams parsnip
120 grams butternut squash
150 ml cooking cream
660 ml whole milk
50 grams unsalted butter
40 grams scallions, sliced
Pepper and salt
Instructions
Cut the parsnip and pumpkin into pieces.
Sauté the pieces in the butter for 5 minutes.
Add the cooking cream and milk.
Let the soup simmer gently until the vegetables are completely soft.
Remove from the heat and blend with a hand blender until smooth.
Season with pepper and salt to taste.
Garnish the soup with the sliced scallions.
Tip: serve with wheat bread and hazelnut oil.
Storage advice: Serve immediately.
Nutritional information
Per 100 grams | Per serving | |
Energy (kcal) | 113 | 322 |
Protein (g) | 2,7 | 7,7 |
Fat (g) | 8,4 | 23,9 |
Saturated fat (g) | 5,8 | 16,6 |
Carbohydrates (g) | 6,1 | 17,5 |
Sugars (g) | 3,6 | 10,4 |
Fiber (g) | 0,7 | 2,1 |
Salt (g) | 0,14 | 0,39 |