Photo: Cala
Pumpkin and parmesan soup with ceps
14 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
382
Calories
12g
Protein
32g
Fat
12g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz butter
- 1 onion
- 1kg/2lb 2oz pumpkin
- 800ml/1 pint 9fl oz hot vegetable stock
- 110g/4oz parmesan
- salt and freshly ground black pepper
- 25g/1oz pumpkin seeds
- 4 tbsp vegetable oil
- 3 tsp olive oil
- 25g/1oz pumpkin
- 110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubes
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives
- 25g/1oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes