Try this Pumpkin and Roasted Shallot Soup recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450°. Place the shallots on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 15 - 20 minutes or until golden.
Preheat a large stockpot on medium heat. Add the butter and, when melted, add the garlic. Sweat the garlic without it changing color. Add the roasted shallots and spices and stir. (Optional: Add maple syrup to taste)
Add the pumpkin and stir again, cooking over medium heat for 5 minutes. Add the chicken stock and simmer for another 20 minutes. Using a hand blender, puree the soup until smooth. Slowly add the cream and puree again. Heat on a low flame until serving. Season to taste.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 12 | ||
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Calories: 168 | ||
Calories from Fat: 84 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 313.1mg | 11 % | |
Potassium 414.6mg | 11 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 13.4g | ||
Protein 6.4g | 9 % | |
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: 168
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