Friday, March 19, 2010
15 min
| | 35 min | |
| | | |
leeks: 2 lite cream (5% fat): 10 cl
margarine 2 c. Soup 
nutmeg
nutmeg water: 1.25 s
 Preparation | for Pumpkin soup Peel and wash the leeks. Finely chop whites. Peel the pumpkin | and cut into small cubes.|
| In a saucepan, put the margarine to melt and cook over low heat, without browning, leeks. Add the diced pumpkin and chopped garlic. | Moisten with water and bring to boil. As soon as the mixture boils, cook for 30 minutes on medium heat. Then add the cream and mix everything, then sprinkle with nutmeg before serving.  | Tips for Pumpkin soup nutritional Comment: The pumpkin, sometimes called pumpkin was returned to order the day. It is often prized for its sweet taste. It has excellent nutritional qualities. Indeed, it is low in calories (20 kcal/100g), rich in provitamin A (2mg/100g) and fiber (1.3g/100g). It also provides minerals in significant quantity such as potassium (323mg/100g). Pumpkin as vegetables in general helps to protect against cardiovascular disease. 
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