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Pumpkin Soup Recipe
|Onion||1 Small, diced|
|Pumpkin/1 1/2-pound can pumpkin||1 1⁄2 Pound, peeled and diced|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||3⁄4 Cup (12 tbs), heated|
|Toasted croutons||1 Cup (16 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Calories 494 Calories from Fat 307
% Daily Value*
Total Fat 35 g53.4%
Saturated Fat 20.7 g103.6%
Trans Fat 0 g
Cholesterol 110.1 mg
Sodium 661.9 mg27.6%
Total Carbohydrates 36 g11.9%
Dietary Fiber 2 g7.8%
Sugars 8.3 g
Protein 11 g21.7%
Vitamin A 268% Vitamin C 30.6%
Calcium 10% Iron 14.5%
*Based on a 2000 Calorie diet
Saute" onion until tender, but not brown.
Add pumpkin, chicken stock and salt.
Simmer until pumpkin is soft.
Knead flour with remaining 2 tablespoons butter; add to pumpkin mixture and bring to a boil.
Pour soup into blender or processor and blend until smooth.
Return soup to heat and bring to the boiling point; add light cream.
Serve garnished with croutons and whipped cream.
Makes 4 to 6 servings.