Sauté onion in butter. Sprinkle with curry powder. Sauté one minute. Turn into electric blender container. Add 1 cup of the chicken broth. Blend 30 seconds. Put into sauce pan. Add remaining broth, pumpkin, cream, salt, and chervil. Heat thoroughly, but you do not boil. To each serving, add nutmeg, I dollop of sour cream, and a sprinkling of chopped chives.
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 545 (85%)|
|Amt Per Serving||% DV|
|Total Fat 60.5g||81 %|
|Saturated Fat 38.1g||190 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 166.5mg||51 %|
|Sodium 607.3mg||21 %|
|Potassium 680.6mg||18 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 16.2g|
|Protein 7.7g||11 %|
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Calories per serving: 643
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