Pumpkin Soup (mccartney)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | *mccartney, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 3/4 | lb | Pumpkin, cleaned and cut OR |
| 4 cups pumpkin cubes | ||
| 1 1/2 | qt | Water |
| 2 | T | Olive oil |
| 2 | Onions, chopped | |
| 3/4 | c | Chopped parsley |
| Sea salt | ||
| Freshly ground black pepper | ||
| to taste | ||
| 19 | Hanneman/McBuster |
INSTRUCTIONS
In a large saucepan, simmer pumpkin cubes in the water until they are very tender. Meanwhile, heat oil in a frying pay and saute onions until golden. Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through. (PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note:Analysis includes 1/4 teaspoon salt.) From The Detroit News Home Page Date Mon, 17 Oct 1995 Notes: This warming soup can be garnished with toasted pumpkin seeds. Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 528.7mg
Potassium: 546mg
Carbohydrates: 21.7g
Fiber: 7.2g
Sugar: 8.9g
Protein: 3g