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Italian Pumpkin Soup Recipe
|Fresh green beans/Fresh broad beans||1⁄4 Pound|
|Cayenne pepper||To Taste|
|Leek||1 , cut into fine strips|
|Hot chicken stock||2 1⁄2 Cup (40 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
Calories 628 Calories from Fat 294
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 19.8 g99.1%
Trans Fat 0 g
Cholesterol 103.6 mg
Sodium 402.8 mg16.8%
Total Carbohydrates 72 g24.1%
Dietary Fiber 6.7 g26.8%
Sugars 15.1 g
Protein 16 g31.3%
Vitamin A 219.1% Vitamin C 97.3%
Calcium 25.8% Iron 25.5%
*Based on a 2000 Calorie diet
1 Peel the potatoes and pumpkins and cut them into dices.
2 Finely chop the onions.
3 In a pan, add half the butter and simmer choped onions in it.
4 Add in pumpkin,potatoes,beans and milk and bring to a boil.
5 Simmer for 45 minutes,stirring occasionally to prevent scorching.
6 Transfer to a blender and puree or strain through a fine seive.
7 Into a clean saucepan, add the puree and sprinkle salt and cayenne for seasoning.
8 In another pan,add the remaining butter and saute leeks until soft.
9 Add to the soup and gradually let it boil.
10 Stir in cream,rice and parsley just before serving.