Try this Creamy Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionHeat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft. In a food prcessor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 30 | ||
Calories from Fat: 15 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 654.2mg | 23 % | |
Potassium 27mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.4g | ||
Protein 0.2g | 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: 30
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