Try this Creamy Pumpkin-Chai Soup recipe, or contribute your own.
Suggest a better description1. Microwave onion, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, pumpkin, sugar and tea bag. Cover and cook until flavors meld, 4 to 5 hours on low or 3 to 4 hours on high.
2. Discard tea bag. Blend with immersion blender. Stir in cream and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1422g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2769 | ||
Calories from Fat: 1711 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190.1g | 254 % | |
Saturated Fat 55.3g | 276 % | |
Monounsaturated Fat 78.7g | ||
Polyunsanturated Fat 40.2g | ||
Cholesterol 933.6mg | 287 % | |
Sodium 868.9mg | 30 % | |
Potassium 2394.7mg | 63 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 20.7g | ||
Protein 228.8g | 327 % | |
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: 2769
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