Eggplant, pumpkin and apple cream soup
A light and original cream for a simple and very healthy dinner, or as a first course.
Ingredients
- 1 Eggplant
- 600 g Pumpkin
- 1 Onion
- 1 Apple
- 1 Glass Milk
- Extra Virgin Olive Oil
- Pepper
- Salt
Instructions
- We start with the onion, peel and cut it into pieces. You can chop it as you prefer because then we will grind everything.1 Onion
- In a pot, put a dash of oil and, when it is hot, add the onion. Add a pinch of salt and sauté over low heat.1 Onion, Extra Virgin Olive Oil, Salt
- Meanwhile, peel the eggplant and cut it into cubes. Add to the pot.1 Eggplant
- Do the same with the pumpkin and the apple, peel and chop. Remember to remove the seeds and seeds of both. When we have cut it into small cubes we also add it to the pot.600 g Pumpkin, 1 Apple
- Sauté until the onion begins to color. Cover with water, add another pinch of salt and bring to a boil. Cook for 20-25 minutes over medium heat, until the pumpkin, which is the hardest part, is tender.
- When all the vegetables are very tender, (you can check it by pricking them with a fork) we put them in the blender glass. Add a little of the broth (but not all of it, it is better if it is missing because we can rectify), and also add the glass of milk.1 Glass Milk
- Mash well until it has a homogeneous texture. Serve, garnishing with a drizzle of oil or some seeds or a little ground pepper.Pepper
Nutrition
Nutrition Facts
Eggplant, pumpkin and apple cream soup
Amount per Serving
Calories
123
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
7
mg
2
%
Sodium
29
mg
1
%
Potassium
833
mg
24
%
Carbohydrates
23
g
8
%
Fiber
7
g
29
%
Sugar
16
g
18
%
Protein
5
g
10
%
Calcium
114
mg
11
%
Vitamin C
32
mg
39
%
Vitamin A
447
IU
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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