Try this Pumpkin Soup recipe, or contribute your own.
Suggest a better description1. In a large pot, heat olive oil over medium heat.
2. Add shallots and garlic and cook, stirring often, until lightly golden.
3. Add pumpkin & parsnips, season with salt and pepper, and cook for 8 minutes, stirring often, until just tender.
4. Pour in milk & vegetable stock, bring to boil.
5. Lower heat, cover, and simmer until vegetables are tender, 15-20 minutes.
6. Puree soup in batches in a blender, adding a little water or milk if too thick.
7. Mix together crème fraiche, walnuts, and chives.
8. Divide soup amont bowls and top each with a spoonful of the crème fraiche mixture and a little chives.
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Serving Size: 1 Serving (948g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 287 | ||
Calories from Fat: 94 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 4220.3mg | 146 % | |
Potassium 2140.7mg | 56 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 44.7g | ||
Protein 9g | 13 % | |
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: 287
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