- Recipes Home
- Interest Groups
Pumpkin Soup Recipe
|Oil/Fat||2 Tablespoon (For Frying)|
|Japla pumpkin||1 1⁄3 Pound (Roughly Half Of One Large Pumpkin)|
|Butternut pumpkin||1 Pound (Roughly Half Of One Large Pumpkin)|
|Chicken stock||1 Quart|
|Allspice/1 teaspoon dried cinnamon and 1 teaspoon nutmeg||2 Teaspoon|
|Dried ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Sour cream/Yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1404 Calories from Fat 624
% Daily Value*
Total Fat 71 g108.5%
Saturated Fat 24.6 g123.1%
Trans Fat 0 g
Cholesterol 88.2 mg
Sodium 2835.2 mg118.1%
Total Carbohydrates 161 g53.7%
Dietary Fiber 19.4 g77.7%
Sugars 70.1 g
Protein 44 g87.8%
Vitamin A 1341.3% Vitamin C 188.8%
Calcium 49.3% Iron 55.8%
*Based on a 2000 Calorie diet
Meanwhile, coarsely chop the other vegetables. When the onion is ready, add the vegetables, stock, spices, and garlic to the pot, plus a little extra water if necessary to completely immerse everything. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are soft.
Purée the vegetables, either with a handheld blender or in a food processor.
Season to taste, then serve with dollops of sour cream or yogurt and a sprinkling of freshly chopped parsley or chives.
This recipe was excerpted from Frugavore:How to Grow Organic, Buy Local, Waste Nothing, and Eat Well, to purchase this book visit www.amazon.com.