Try this Creamy Pumpkin Soup recipe, or contribute your own.
Suggest a better description1. Melt margarine in a Dutch oven over medium heat. Add onion; saute 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly. 2. Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired. Yield: 5 servings (serving size: 1 cup). CALORIES 122; (23% from fat); FAT 3.1g (sat 0.8g, mono 1.2g, poly 0.7g); PROTEIN 5.5g; CARB 19.9g: FIBER 2.3g: CHOL 1mg; IRON 2mg; SODIUM 228mg; CALC 102mg. Recipe by: Cooking Light Magazine, October 1997 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 5 | ||
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Calories: 123 | ||
Calories from Fat: 30 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 504.5mg | 17 % | |
Potassium 588.2mg | 15 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17.5g | ||
Protein 5g | 7 % | |
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: 123
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