White pepper add zest and flavor to this creamy, Fall favorite. Served with hot, crusty bread and a pear and walnut salad Pumpkin Soup will be a favorite at your table this fall.
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in salt and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Estimated Times:
Preparation - 10 min | Cooking - 20 min | Yields - 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 6 | ||
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Calories: 225 | ||
Calories from Fat: 71 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 759mg | 26 % | |
Potassium 260.5mg | 7 % | |
Total Carbohydrate 39.1g | 11 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 27.1g | ||
Protein 2.5g | 4 % | |
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: 225
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