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Delicious Cream of Pumpkin Soup


Cream of Pumpkin Soup recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


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
½ teaspoon curry powder
½ teaspoon white pepper
3 cups milk
and/or whipping cream
cup walnut oil


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.


* not incl. in nutrient facts

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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?


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