Try this Cream of Pumpkin - Peruvian - from Donna Butterfield recipe, or contribute your own.
Suggest a better descriptionBring beef broth to a boil in a pot. Add the chopped pumpkin and cool until pumpkin is very tender and falling apart. Meanwhile, melt the butter in a pan, add the chopped onion and saute until it is slightly golden. When the pumpkin is cooked, add the onion and milk. Mix well with a wooden spoon. Season it with salt and freshly ground pepper. Pass the mixture through a food processor or blender. Turn into a serving dish and pour a little cream over the surface in a decorative way. Sprinkle with parsly and serve
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Serving Size: 1 Recipe (1188g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 731 | ||
Calories from Fat: 596 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.2g | 88 % | |
Saturated Fat 40.9g | 204 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 212.9mg | 66 % | |
Sodium 1056.1mg | 36 % | |
Potassium 769mg | 20 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.7g | ||
Protein 17.1g | 24 % | |
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: 731
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