Cream Of Pumpkin Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Soups | 8 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 1 | Onion, roughly diced | |
| 4 | c | Pureed pumpkin |
| canned or fresh | ||
| 3 | qt | Chicken stock |
| or low-sodium chicken | ||
| broth | ||
| 1 | t | Salt |
| 1 | t | Ground coriander |
| 1/2 | t | Curry powder |
| 1/2 | t | White pepper |
| 3 | c | Milk and/or whipping cream |
| 1/3 | c | Walnut oil |
INSTRUCTIONS
MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 155
Total Fat: 17.3g
Cholesterol: 18.4mg
Sodium: 1422.6mg
Potassium: 746.4mg
Carbohydrates: 24.6g
Fiber: 4g
Sugar: 10.6g
Protein: 12.8g