great for Thanksgiving, Christmas, and cold weather soup
Heat oven to 300 f, place onions,leeks,garlic in a shallow pan, drizzle with olive oil. bake at 300 for 30 mins., then puree vegetables in a blender. in a seperate pan roast pumpkin at 300 for 20 mins. Pour chicken stock in a large pot with ham hock bring to a slow boil. place pumpkin and pureed veggies in chicken stock and simmer 1 hour . add half and half and heavy cream simmer 5 mins. season with salt and pepper.
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Serving Size: 1 Serving (745g) | ||
Recipe Makes: 6 | ||
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Calories: 386 | ||
Calories from Fat: 178 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 44mg | 14 % | |
Sodium 938.3mg | 32 % | |
Potassium 863.1mg | 23 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 31.6g | ||
Protein 18.5g | 26 % | |
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: 386
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