Filter
Reset
Sort ByRelevance
Patrick.P.
Stuffed pumpkin soup
Pumpkin soup with mushrooms, leek and salmon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the mushrooms into quarters. Wash the leek and cut into rings.
-
Heat the oil in a large pan and fry the mushrooms and leeks for 5 min. On medium heat. Add the pumpkin soup and let it simmer for 5 minutes.
-
Meanwhile cut the salmon fillet into cubes and stir in the soup. Heat for 3 minutes and season with salt and pepper.
Blogs that might be interesting
-
40 minAppetizerRed onion, garlic, pancetta, unsalted butter, grated beetroot, balsamic vinegar, risotto rice, España Tempranillo, hot chicken broth, Parmigiano Reggiano, fresh cream,risotto with red wine and whipped cream -
10 minAppetizergiant shrimp, smoked bacon, olive oil, fresh parsley, lemon,gamba pintxos with parsley oil -
30 minAppetizerbutter, olive oil, pancetta, onion, garden peas, fresh parsley, chicken bouillon, risotto rice, Parmesan cheese,risotto with garden peas from veneto -
20 minSmall dishflour, olive oil, blond beer, protein, salmon fillets, peanut oil, sunflower oil,salmon fritters
Nutrition
290Calories
Sodium33% DV800mg
Fat23% DV15g
Protein28% DV14g
Carbs6% DV19g
Fiber40% DV10g
Loved it