In a large soup pan, fry the diced red onions until translucent.
Add the turmeric, curry, clove, garlic and cardamom and turn the gas on low.
In the mean time, scrub the pumpkins. No need to peel, the skin actually gives the soup the great color!
Cut the pumpkins open, "gut" them, and dice the flesh.
Add 8 cups of cold water to the pan, and turn the gas up on high. Add the diced pumpkin.
Bring to a boil, lower the temperature and let simmer until the pumpkin disintegrates.
Using an immersion blender, puree the orange skins left.
Make little meatballs or just drop little plucks of hamburger in the soup pan. Let simmer.
Before serving, add a pint of whipping cream to the soup, and stir well.
Add pepper and salt to taste.
Serve with buttered crusty bread or potato bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (340g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 99 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 39.8mg||12 %|
|Sodium 28.5mg||1 %|
|Potassium 1083.7mg||29 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.6g|
|Protein 8.6g||12 %|
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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: 200
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