Curry Pumpkin Soup Recipe
Ingredients
| Onion | 2 Large, sliced | |
| Sliced scallions | 1 1⁄2 Cup (24 tbs) (white part only) | |
| Scallions | 1 1⁄2 Cup (24 tbs), sliced | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Pumpkin | 2 Can (20 oz) | |
| Chicken broth | 8 Cup (128 tbs) | |
| Bay leaf | 2 | |
| Sugar | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Parsley sprigs | 2 Teaspoon | |
| Half and half | 4 Cup (64 tbs) | |
| Salt | To Taste | |
| Freshly ground pepper | To Taste | |
| Ground pepper | To Taste |
Nutrition Facts
Serving size
Calories 273 Calories from Fat 181
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 60 mg20%
Sodium 569.9 mg23.7%
Total Carbohydrates 19 g6.2%
Dietary Fiber 3.1 g12.4%
Sugars 6 g
Protein 6 g12%
Vitamin A 124.4% Vitamin C 46.9%
Calcium 16.6% Iron 10%
*Based on a 2000 Calorie diet
Directions
Step2-Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
Step3-Bring to a simmer and continue simmering, uncovered, for 22 minutes, stirring occasionally.
Step4-Transfer soup to food processor in batches and puree.
Step5-come to pan; add half & half, salt and pepper.
Step6-Simmer 8 to 12 minutes.
Comments
shantihhh says :
Ganesh Dutta says :
Chef
