Pumpkin Soup With Nutmeg
|Pumpkin/Other squash||2 Pound|
|Water||1 Cup (16 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
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.
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