Try this Pumpkin Soup recipe, or contribute your own.
Suggest a better description1. In large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10-12 minutes.
2. Stir in pumpkin. Using an immersion blender, puree mixture until smooth. (Or use a blender to puree mixture in batches, then turn to pot). Stir in 1/2 tsp salt, 1/8 tsp pepper, an nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat and cook for 10 mins. Stir in cream, heat thoroughly. Season with salt and pepper as desired. Serve hot.
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Serving Size: 1 Serving (6650g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13302 | ||
Calories from Fat: 8097 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 899.7g | 1200 % | |
Saturated Fat 280.5g | 1403 % | |
Monounsaturated Fat 363.3g | ||
Polyunsanturated Fat 181g | ||
Cholesterol 4364.1mg | 1343 % | |
Sodium 8372.5mg | 289 % | |
Potassium 12936.6mg | 340 % | |
Total Carbohydrate 202.1g | 59 % | |
Dietary Fiber 48.6g | 194 % | |
Sugars, other 153.6g | ||
Protein 1043.5g | 1491 % | |
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: 13302
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