Cream of Pumpkin Soup

60 minutes Prep: 15 minutes Cook: 45 minutes

231 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	tablespoons	butter, unsalted
1	medium	onion	roughly diced
4	cups	pumpkin	pureed, canned or fresh
3	quarts	chicken broth	or low sodium chicken broth
1	teaspoon	salt
1	teaspoon	coriander	ground
1/2	teaspoon	curry powder
1/2	teaspoon	white pepper
3	cups	milk	and/or whipping cream
1/3	cup	walnut oil

Directions

MELT BUTTER IN A 2-QUART POT over medium heat.

Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.

Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.

Add the stock, salt, coriander, curry and pepper.

Cover, increase heat to high and bring to a boil.

Reduce heat to low and simmer 15 minutes.

Remove from heat and place in a food processor or blender and puree until smooth.

Combine puree, milk and walnut oil.

Cover, bring to the boil and cook 2 minutes. Serve piping hot.

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Nutrition Facts

Serving Size 241g

Amount per Serving

Calories 231 59% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 468mg	20%
Total Carbohydrate 19.0g	6%
Dietary Fiber 4.0g	16%
Sugars 11.0g
Protein 7.0g	14%

Vitamin A	387%		Vitamin C	11%
Calcium	15%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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