Recipe from Mike Montgomery
Start by prepping your pumpkin by removing all the seeds ( save and roast ). Cut the pumpkin in half and then into sections that will be easy to work with. Peel the pumpkin skin off and then dice the pumpkin into a half inch rough dice.
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-Preheat oven to 400 degrees
-Put the pumpkin into a medium size bowl and add the olive oil
-Work the olive oil all over the cut pumpkin
-Add all the seasoning and mix well
-Spread onto a baking sheet and place into over to bake for about 20/30 minutes, stirring at least once
-You can also roast in an air-fryer
-When the pumpkin is roasted and browned, remove from unit and sit on counter to slightly cool
-Add the pumpkin to a blender and then add the chicken stock and half and half
-Process until smooth. Use more chicken stock or half and half to get to your desired consistency.
-If the batch is too big for your processor then divide the roasted pumpkin, chicken stock and half and half in half and process in two batches. Be careful as the mixture may be hot.
-Pour into a heavy large pan and heat until hot
-Serve with a dollop of sour cream and roasted pumpkin seeds if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 118 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 33mg | 10 % | |
Sodium 540.8mg | 19 % | |
Potassium 774.7mg | 20 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 21.1g | ||
Protein 11.9g | 17 % | |
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: 250
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