Try this Curried Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium-large saucepan, saute the onions and scallions in butter until golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor and puree with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives. A small dollop of sour cream or creme fraiche may also be used to garnish. How to Cook Your Pumpkin: One 3-pound pumpkin Preheat the oven to 350 degrees. Cut the pumpkin in half vertically and discard the seeds and stringy pulp. Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a 1/2 inch high. Bake for about 1 hour or until tender. The pumpkin is ready when it is easily pierced with a fork. Cut each half into wedges and peel. A 3-pound pumpkin yields about 3 pounds cooked. Recipe By : "Thyme in a Bottle", by Ingrid Croce Posted to MC-Recipe Digest V1 #269 Date: Mon, 28 Oct 1996 22:20:31 -0800 From: Rooby
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 485 | ||
Calories from Fat: 241 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 80mg | 25 % | |
Sodium 1141mg | 39 % | |
Potassium 535.9mg | 14 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 42.7g | ||
Protein 7.9g | 11 % | |
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: 485
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