very nice
1. Heat oil in a large saucepan. Saute onion, bacon and garlic until onion is tender. Add curry powder. Saute for 1 minute
2. Stir in pumpkin, potato and carrot. Cook, stirring for 2-3 minutes
3. Pour over stock. Stir in seasonings. Bring to the boil. Reduce heat. Simmer, covered, for 25-30 minutes or until vegetables are very tender.
4. Puree in the saucepan with a hand blender or simply mash with a potato masher. Stir in milk.
5. Reheat gently, stirring. Serve with a swirl of cream and a sprinkling of chives.
Crusty bread is a delicious accompaniment.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 77 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 19.8mg | 6 % | |
Sodium 22.1mg | 1 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.6g | 2 % | |
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: 91
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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