Onion Pumpkin Soup
|Butter||2 Ounce (About 50 Grams Or 1/4 Cup)|
|White onion||1 Large, finely chopped|
|Chicken stock||1 Pint (About 550 Milliliter Or 2.5 Cup)|
|Pumpkin||1 Pound (About 450 Grams)|
|Hot milk||1 Pint (About 550 Milliliter Or 2.5 Cup)|
|Grated nutmeg||1 Pinch|
|Croutons||1⁄4 Cup (4 tbs) (For Garnish)|
1 Melt the butter in a large saucepan and gently fry the onion for 10 minutes, or until soft.
Add the chicken stock and bring it to the boil.
2 Peel the pumpkin and cut it into 5 cm (2 in) chunks.
Add it to the stock and simmer for about 30 minutes or until tender.
Rub the pumpkin and stock through a sieve, or puree it in an electric blender.
3 Return to the pan, add the hot milk, nutmeg and seasoning and heat gently.
Serve in a tureen garnished with croutons Tip: This soup is quite delicious served with a little sour cream and chopped chives.
You can make pumpkin and turnip soup by substituting 225 g (1/2 lb) of turnips for half of the pumpkin and preparing it in the same way.
Calories 143 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 5 g25.2%
Trans Fat 0 g
Cholesterol 23 mg7.7%
Sodium 168.8 mg7%
Total Carbohydrates 13 g4.4%
Dietary Fiber 1 g4.1%
Sugars 6.6 g
Protein 5 g9.2%
Vitamin A 88.6% Vitamin C 13.5%
Calcium 9.3% Iron 4%
*Based on a 2000 Calorie diet