Delicious Cream of Pumpkin Soup
49
Cream of Pumpkin Soup recipe
Ingredients
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
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 |
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 3 | cups |
milk
and/or whipping cream |
|
| ⅓ | 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 purée until smooth.
Combine purée, milk and walnut oil.
Cover, bring to the boil and cook 2 minutes. Serve piping hot.
Nutrition Facts
Serving Size 241g (8.5 oz)Amount per Serving
Calories 23159% of calories from fat
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 18mg
6%
Sodium 468mg
20%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
16%
Sugars g
Protein
14g
Vitamin A 387%
•
Vitamin C 11%
Calcium 15%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
