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Pumpkin Soup With Nutmeg

creative.chef's picture
Ingredients
  Pumpkin/Other squash 2 Pound
  Water 1 Cup (16 tbs)
  Milk 1 Quart
  Sugar 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Egg yolk 1
  Light cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Prepare the squash, discarding fibrous center and seeds.
Cut the flesh into chunks, put into a saucepan with the water and salt and bring to a boil.
Simmer for about 30 minutes till tender, then puree in a blender or food processor.
Place puree in saucepan with milk, sugar and nutmeg.
Heat through gently till almost boiling, stirring occasionally.
Beat the egg yolk and cream together in a bowl and pour in a little of the hot soup, stirring constantly.
Pour back into the pan and stir over a low heat for 3 minutes - do not boil.
Taste and adj ust seasoning, then serve immediately with toasted rye bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy

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4.2475
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1053 Calories from Fat 487

% Daily Value*

Total Fat 55 g84.1%

Saturated Fat 31.5 g157.4%

Trans Fat 0 g

Cholesterol 346.3 mg115.4%

Sodium 811.6 mg33.8%

Total Carbohydrates 117 g38.9%

Dietary Fiber 4.8 g19.3%

Sugars 67.6 g

Protein 43 g86.6%

Vitamin A 1375.7% Vitamin C 136.7%

Calcium 132.3% Iron 44.5%

*Based on a 2000 Calorie diet

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Pumpkin Soup With Nutmeg Recipe