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Smooth Pumpkin Soup Dark Rum and Walnuts

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  Finely chopped walnuts 1⁄4 Cup (4 tbs)
  Sweet butter 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cinnamon 1 Pinch
  Milk 3 Cup (48 tbs)
  Mashed cooked pumpkin/Squash 2 Cup (32 tbs), or pureed
  Heavy cream/Whipping cream 1⁄3 Cup (5.33 tbs)
  Dark rum 2 Tablespoon

1. Place walnuts on a baking sheet. Toast in a 350°F (180°C) oven for about 5 minutes.
2. In a large saucepan, melt butter; stir in flour, salt, pepper and cinnamon until blended. Gradually add milk, whisking constantly until mixture is smooth.
3. Bring to a boil and cook, whisking, until mixture is thickened.
4. Whisk in pumpkin and cream. Cook about 2 minutes longer to heat through. Stir in rum.
5. Ladle into hot soup bowls. Garnish with toasted chopped walnuts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1775 Calories from Fat 1192

% Daily Value*

Total Fat 136 g209.2%

Saturated Fat 74.5 g372.4%

Trans Fat 0 g

Cholesterol 349.4 mg116.5%

Sodium 2878.9 mg120%

Total Carbohydrates 100 g33.3%

Dietary Fiber 15 g59.9%

Sugars 36.6 g

Protein 36 g72.6%

Vitamin A 77.5% Vitamin C 2.3%

Calcium 88.3% Iron 16.3%

*Based on a 2000 Calorie diet

Smooth Pumpkin Soup Dark Rum And Walnuts Recipe