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Pumpkin Soup With Scallions

Western.Chefs's picture
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
Directions

1. In a large kettle combine the pumpkin, chicken stock, onion and white part of scallions. Bring to a boil and simmer until the pumpkin is tender. Put the mixture through a fine sieve or puree in an electric blender. Cool.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin

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Average: 4.2 (17 votes)

Nutrition Rank

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

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Pumpkin Soup With Scallions Recipe