In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8|
|Calories from Fat: 216 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 78.4mg||24 %|
|Sodium 256.9mg||9 %|
|Potassium 632mg||17 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13g|
|Protein 5.2g||7 %|
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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.
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What would you serve with this? Link in another recipe
Dangle&LurchFor better texture and flavor, use a medium (about a 2 ½ #) “Sugar Pumpkin”. Cut the pumpkin in half and remove membrane & seeds. Place face down on a baking pan with ½ cup water. Bake for ½ hour at 350 degrees. Remove from oven, drain the water and remove the skin. You should be left with about 2 pounds of pumpkin. [I posted this recipe.]6y ago