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Pumpkin Caraway Soup

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Ingredients
  Unsalted butter/Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Large, peeled and thinly sliced
  Fresh pumpkin 2 Cup (32 tbs), peeled and cubed
  Whole caraway seeds 1⁄4 Teaspoon
  Dried chipotle chili/1/2 teaspoon smoked spanish paprika 1⁄2
  Chicken broth 1 1⁄2 Cup (24 tbs) (Or Broth)
  Cold milk 3 Cup (48 tbs)
Directions

1. Melt the butter in a heavy-bottomed soup pot over medium heat. Add the onion, carrot, pumpkin, caraway seeds, and chili or paprika. Saute, stirring occasionally, 8 to 10 minutes, until pumpkin becomes tender and begins to brown (some may stick to pan).
2. Add stock or broth and simmer 20 minutes. Remove from heat and stir in 2 cups of milk.
3. Puree in batches in a blender until smooth, adjusting consistency with remaining milk. Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 816 Calories from Fat 419

% Daily Value*

Total Fat 47 g72.6%

Saturated Fat 28.3 g141.5%

Trans Fat 0 g

Cholesterol 132.3 mg44.1%

Sodium 1240.2 mg51.7%

Total Carbohydrates 79 g26.5%

Dietary Fiber 7.3 g29.2%

Sugars 52.8 g

Protein 29 g58.5%

Vitamin A 614.9% Vitamin C 68%

Calcium 90.2% Iron 16.4%

*Based on a 2000 Calorie diet

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Pumpkin Caraway Soup Recipe