Pumpkin Soup With Scallions Recipe
Ingredients
| Pumpkin | 2 1⁄2 Pound, peeled and cut into cubes | |
| Chicken stock | 5 Cup (80 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Scallions | 3⁄4 Cup (12 tbs) (Use White Part Of Scallions) | |
| Light cream | 2 Cup (32 tbs) | |
| Ripe tomato slices | 8 (Red Tomato, Thin Slices) | |
| Heavy cream | 1 Cup (16 tbs), whipped, unsweetened | |
| Finely chopped scallions | 3⁄4 Cup (12 tbs) (Green Part) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3260 Calories from Fat 2245
% Daily Value*
Total Fat 255 g392.7%
Saturated Fat 152.9 g764.7%
Trans Fat 0 g
Cholesterol 897.7 mg299.2%
Sodium 2464.5 mg102.7%
Total Carbohydrates 205 g68.3%
Dietary Fiber 25.3 g101%
Sugars 72.4 g
Protein 71 g141.8%
Vitamin A 2046% Vitamin C 469.9%
Calcium 103.6% Iron 98.1%
*Based on a 2000 Calorie diet
Directions
2. Stir the light cream into the soup and season to taste with salt and pepper.
3. Pour the soup into eight chilled cups and float a thin slice of tomato on each serving. Spoon the whipped cream onto each slice or push it through a pastry tube. Garnish each serving with sprinklings of chopped scallions.
Chef
