This is one of my favorite soups. I make it with fresh "sugar pumpkin" when I can get it, otherwise I use canned pumpkin.
In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 8 | ||
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Calories: 285 | ||
Calories from Fat: 216 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 256.9mg | 9 % | |
Potassium 632mg | 17 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13g | ||
Protein 5.2g | 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: 285
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