Try this Curried Pumpkin Soup From Portlands Palate recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan over medium heat, saute diced onions in butter until softened. Sprinkle in curry powder. Pour mixture into blender or food processor and puree until smooth. Return to saucepan and add chicken broth, canned pumpkin, salt and half and half. Heat through over medium heat. Do not bring to boil or soup will curdle. (Garnish with a dollop of sour cream and chopped parsley.) Typos by Brenda Adams
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 196 | ||
Calories from Fat: 131 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 45.4mg | 14 % | |
Sodium 345.8mg | 12 % | |
Potassium 377.2mg | 10 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 10.4g | ||
Protein 5.1g | 7 % | |
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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