Marc Veyrats Pumpkin Soup With Bacon-Flavoured Whipped Cream Recipe
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Directions:
- Heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.
- Throw away the bacon strips.
- Melt the butter, add pumpkin pieces and cook for 3-4 minutes.
- Add the milk, salt and leave to cook (covered) for 30 minutes.
- Whip the remaining cream (very cold) rapidly until consistency of whipped cream.
- Incorporate the equally cold bacon cream.
- Keep the mixture in the fridge.
- After 30 minutes blend the pumpkin milk mixture.
- Adjust the seasoning by adding salt and maybe pepper.
- Serve this soup hot and top gently with a tablespoon of bacon cream.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.77 Kcal (1196 kJ) | ||
| Calories from fat | 205.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.88g | 35% | |
|---|---|---|---|
| Cholesterol | 51.38mg | 17% | |
| Sodium | 234.77mg | 10% | |
| Potassium | 781.48mg | 17% | |
| Total Carbs | 15.94g | 5% | |
| Sugars | 5.63g | 23% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 1.9mg | 10% | |
| Calcium | 107.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 100.34 Kcal (420 kJ) | ||
| Calories from fat | 72.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 35% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 17% | |
| Sodium | 82.43mg | 10% | |
| Potassium | 274.4mg | 17% | |
| Total Carbs | 5.6g | 5% | |
| Sugars | 1.98g | 23% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 2.76g | 16% | |
| Vitamin C | 6.1mg | 29% | |
| Iron | 0.7mg | 10% | |
| Calcium | 37.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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