Try this Pumpkin Curry Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter over medium heat in large pot
Finely chop onion and leek in food processor & saute in butter for 10 min.
Stir in all other ingredients
Reduce heat and simmer for 30 min.
Remove the bay leaf
Use emulsion blender while soup is still in the pot to puree all of the onion and leek with the pumpkin. Keep soup on low until ready to serve.
Garnish with chives and a dallop of sour cream with each serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 128 | ||
Calories from Fat: 93 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 29.2mg | 9 % | |
Sodium 164.4mg | 6 % | |
Potassium 202mg | 5 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6g | ||
Protein 2.1g | 3 % | |
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: 128
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