Try this Pumpkin Soup with Honey and Cloves recipe, or contribute your own.
Suggest a better descriptionMelt butter in a Dutch oven over medium high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard cloves. Puree soup in batch in a blender or processor. Return to Dutch oven. Stir in cream and honey. Bring to a simmer. Season to taste with salt and pepper. Can be made one day ahead. Chill. Bring to a simmer before serving, thinning with more stock if desired. Swirl a small amount of cream on the top of the soup before serving. Posted to FOODWINE Digest 13 November 96 Date: Thu, 14 Nov 1996 11:24:26 -0500 From: Laura Hunter
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 196 | ||
Calories from Fat: 85 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 23.6mg | 7 % | |
Sodium 547.9mg | 19 % | |
Potassium 451.3mg | 12 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17.2g | ||
Protein 9.6g | 14 % | |
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: 196
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