Preheat the oven to 450°. Place the shallots on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 15 - 20 minutes or until golden.
Preheat a large stockpot on medium heat. Add the butter and, when melted, add the garlic. Sweat the garlic without it changing color. Add the roasted shallots and spices and stir. (Optional: Add maple syrup to taste)
Add the pumpkin and stir again, cooking over medium heat for 5 minutes. Add the chicken stock and simmer for another 20 minutes. Using a hand blender, puree the soup until smooth. Slowly add the cream and puree again. Heat on a low flame until serving. Season to taste.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 12|
|Calories from Fat: 84 (50%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 21.5mg||7 %|
|Sodium 313.1mg||11 %|
|Potassium 414.6mg||11 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.4g|
|Protein 6.4g||9 %|
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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: 168
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