Cut the skin from the pumkin and cut into small pieces.
Place in a pot filled with water and boil until pumpkin is cooked.
If using bacon, brown in frying pan, cut into small pieces.
Drain the water off the cooked pumpkin and mash.
Using a blender, carefully blend the mashed pumpkin until smooth.
In a large saucepan or pot add the pumpkin, milk and cream.
If using, add the cooked bacon.
Heat slowly until boiling, stirring often so the soup doesn't stick to the pot.
Stir in the onion and green herb stock, spices.
Add salt and pepper and add extra stock or spices to taste.
Serve with hot bread.
Soup will freeze well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 149 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 35.7mg||11 %|
|Sodium 3038.9mg||105 %|
|Potassium 722.6mg||19 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 17.8g|
|Protein 7.1g||10 %|
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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: 251
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