Directions:
- Cut the pumpkin into chunks and peel them.
- Peel the potatoes. Cut them into pieces.
- Melt the butter in a large pot.
- Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender.
- Meanwhile, cut the Emmental into small pieces.
- When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat.
- Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.89 Kcal (954 kJ) | ||
| Calories from fat | 137.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 24% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 67.85mg | 3% | |
| Potassium | 309.7mg | 7% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.9mg | 5% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 164.94 Kcal (691 kJ) | ||
| Calories from fat | 99.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 24% | |
|---|---|---|---|
| Cholesterol | 16.83mg | 8% | |
| Sodium | 49.11mg | 3% | |
| Potassium | 224.15mg | 7% | |
| Total Carbs | 14g | 6% | |
| Sugars | 3.22g | 18% | |
| Dietary Fiber | 1.92g | 11% | |
| Protein | 2.53g | 7% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.7mg | 31% | |
| Iron | 0.7mg | 5% | |
| Calcium | 41.8mg | 6% | |
* 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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