Cream of Pumpkin Soup

Farm.Fares's picture

Dec. 02, 2011

Ingredients

Butter/Margarine 2 Tablespoon
Onion 1/4 Cup (4 tbs) , finely chopped
Curry powder 1 Teaspoon
Canned regular strength chicken broth 28 Ounce (2 Cans Of 14 Ounce Each)
Canned pumpkin 1 Pound (1 Can)
Brown sugar 1 Teaspoon
Nutmeg/Ground mace 1/8 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Milk/Half and half (light cream) 1 Cup (16 tbs)
Chives/Parsley 1 Tablespoon , minced

Directions

MAKING

1) Take a pan and heat butter.

2) Add onion and saute for 2 minutes on medium heat.

3) Add the curry powder and flour. Cook for few minutes.

4) Remove the pan from heat and chicken broth.

5) Add pumpkin, sugar, mace, salt and pepper.

6) Simmer the mixture on low heat but do not boil.

SERVING

7) Garnish the soup with minced chives or parsley and serve in a soup bowl.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 620Calories from Fat 307

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 1865 mg77.71%

Total Carbohydrates 64 g21.3%

Dietary Fiber 19 g76%

Sugars 34 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet