Try this Pumpkin Soup with Jambon De Bayonne recipe, or contribute your own.
Suggest a better descriptionIn a 6 quart soup pot, heat oil until just smoking. Add onions, turnip and garlic and cook until light golden brown, about 8 to 10 minutes. Add pumpkin and cook until softened, about 5 to 8 minutes. Add Jambon, creme fraiche and chicken stock and bring to boil. Reduce heat and simmer 1 hour. Season with salt and pepper. Soup should be almost a loose puree. Serve in a warm, hollowed out pumpkin, ladling into smaller bowls made of pumpkins. Add dollop of creme fraiche and sprinkle with tarragon. Yield: 6 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A24 Posted to MC-Recipe Digest by Sue
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 129 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 687.4mg | 24 % | |
Potassium 528.5mg | 14 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 18.8g | ||
Protein 12.5g | 18 % | |
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: 257
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