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Pumpkin Soup Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Milk/Cream||2 Cup (32 tbs)|
|Garlic powder||To Taste|
|Thinly sliced tomatoes||1⁄4 Cup (4 tbs)|
|Salted cream||1⁄4 Cup (4 tbs), whipped|
Serving size: Complete recipe
Calories 890 Calories from Fat 380
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 26.5 g132.7%
Trans Fat 0 g
Cholesterol 113.9 mg38%
Sodium 3169.4 mg132.1%
Total Carbohydrates 111 g37.2%
Dietary Fiber 12.6 g50.5%
Sugars 63.4 g
Protein 24 g48%
Vitamin A 1176.9% Vitamin C 44.1%
Calcium 76.5% Iron 30.9%
*Based on a 2000 Calorie diet
Add chicken broth, pumpkin and salt.
Stir and bring to a boil.
Simmer 2 minutes.
Add milk and pepper and garlic powder to taste.
To serve hot, reheat without boiling or chill until icy cold.
Serve in deep bowls.
Garnish each cold serving with 2 thin slices tomato and a spoon of whipped cream.