Autumn Rarebit Soup
|Cubed pumpkin/Squash 1.25 l||5 Cup (80 tbs)|
|Chicken stock||625 Milliliter|
|Light beer||375 Milliliter|
|Garlic||3 Clove (15 gm)|
|Shredded old cheddar cheese||250 Milliliter|
|Pumpkin seeds||50 Milliliter|
In large heavy saucepan, bring pumpkin and stock to boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
In blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes.
Meanwhile, in small skillet, melt butter over medium-low heat; cook onion and garlic, stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile, in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste.
Garnish with pepper and pumpkin seeds
Calories 364 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 56.2 mg18.7%
Sodium 472.8 mg19.7%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.4 g5.7%
Sugars 5.3 g
Protein 16 g32.7%
Vitamin A 159.7% Vitamin C 22.6%
Calcium 40.1% Iron 8%
*Based on a 2000 Calorie diet