Try this Classic Cream of Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionMakes 6 servings Soy yogurt is an interesting departure from dairy sour cream or yogurt. Its a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it. 1. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer until pumpkin is render, 15 to 20 minutes. 2. In batches, puree soup in blender or food processor. Return soup to pot. Whisk in evaporated milk or yogurt, and heat to serving temperature. Do not boil. 3. Ladle soup into bowls. Top each with 1 teaspoon sour cream or yogurt, and cut through with a skewer or knife for a swirled effect. LACTO/VEGAN PER SERVING: 130 CAL (12% from fat). 6g PROT. 2g FAT. 21g CARB, 462mg SOD. 7mg CHOL. 3g FIBER By "Karen C. Greenlee"
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
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