Wonderful easy Pumpkin soup. From Karen Roider, adapted by Barb
Sauté the onion and curry powder in the butter until the onion is limp and defeated. Add the pumpkin and salt and stir. Pour all into the blender and blend. Pour back into sauce pan along with the chicken stock and the vegetable bouillon. Simmer. Set aside until ready to serve. Prior to serving, reheat the pumpkin mixture and add the cream. Heat slowly.
Put into bowls and garnish with a small dollop of sour cream and chives or parsley. Or garnish with pumpkin oil and sage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 310 | ||
Calories from Fat: 204 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 75.1mg | 23 % | |
Sodium 257.9mg | 9 % | |
Potassium 193.8mg | 5 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 19.3g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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