Cook pumpkin and potato until soft.
Drain most of the water. Add stock.
Add cooked onion and garlic.
Blend/puree and add Evaporated Milk. Heat and simmer.
Beat egg yolks, stir through into cream.
Gradually add this to soup ... heat through.
Seve with a blob of sour cream, chopped chives & cracked pepper to top.
Serve with slices of bread stick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (973g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 306 (47%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 186.6mg||57 %|
|Sodium 176.8mg||6 %|
|Potassium 2861.9mg||75 %|
|Total Carbohydrate 79.9g||24 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 72g|
|Protein 14.2g||20 %|
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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: 645
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