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Pumpkin And Pepper Soup

Meal.Mates's picture
Ingredients
  Pumpkin/Butternut squash 500 Gram
  Garlic 4 Clove (20 gm)
  Chicken stock 3 Cup (48 tbs)
  Red pepper/2 canned peppers 1 , chopped
  Cream 1⁄2 Cup (8 tbs)
  Angostura bitters 1 Dash
Directions

Peel the pumpkin and cut into cubes. In a medium saucepan combine the pumpkin, garlic and chicken stock, bring to the boil, reduce heat and simmer, covered, for 10 minutes. Add the red pepper and simmer further 10 minutes. In a food processor or blender puree the mixture in batches and return to the pan. Stir in the cream, bitters and season to taste with salt and freshly ground pepper, reheat soup over low heat, stirring

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pumpkin
Servings: 
6

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Your rating: None
4.31
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 147 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 209.3 mg8.7%

Total Carbohydrates 27 g9%

Dietary Fiber 0.93 g3.7%

Sugars 10.8 g

Protein 5 g9.9%

Vitamin A 137% Vitamin C 59.5%

Calcium 7% Iron 5.9%

*Based on a 2000 Calorie diet

1 Comment

funkyfire's picture
this soup is absolutely gorgeous....i always roast the pepper and peel and seed it before tossing it in the pot with the pumpkin..
Pumpkin And Pepper Soup Recipe