Light Pumpkin Soup with Chestnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon oil (rapeseed oil)
- 100 g ham, lean, diced
- 2 onion (s), chopped
- 700 g pumpkin meat (Hokkaido unpeeled - peel all other types)
- 2 medium potato (s), diced
- 150 g chestnut (s)
- 750 ml broth
- 1 teaspoon, leveled lemon pepper
- 1 tablespoon honey
- 0.5 ½ lemon (s), add the juice
- 0.5 teaspoon ½ salt
- 1 pinch (s) nutmeg
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Boil the chestnuts for about 15 minutes. Quench and peel in portions.
- Roast the ham cubes and chopped onions in hot oil, add the pumpkin flesh cut into coarse cubes, potatoes and chestnuts. Top up with broth and simmer for about 25 minutes. Coarsely puree with the hand blender. Season to taste with lemon juice, honey, salt, lemon pepper and nutmeg. Finally, sprinkle with the chopped parsley to serve.
- The entire soup has 706 kcal, 1.9 g fat and 23.67% fat calories, so it is LF30.
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