| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 1 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 1 | Finely chopped onion | |
| 1 | Carrot, finely chopped | |
| 1 | Chicken broth | |
| 1 | c | Water |
| 1 | 1 lb pumpkin | |
| 1 | t | Salt |
| 1/4 | t | Each pepper, cinnamon |
| ginger | ||
| 1/8 | t | Nutmeg |
| Light cream or half and half |
INSTRUCTIONS
Melt 3 T butter and saute 1 large finely chopped onion, 1 medium carrot - finely chopped, till golden, about 8 minutes. Add 1 can chicken broth and 1 cup water. Bring to a boil and simmer, covered, 15 minutes. You can use two cups vegetable broth. Puree in blender and and return to pot. Add 1 lb. can of pumpkin, 1 tsp salt, 1/4 tsp each pepper, cinnamon, ginger and 1/8 tsp nutmeg. Heat while wisking until smooth. Simmer 10 minutes. Slowly stir in light cream or half and half and reheat but do not boil. (The recipe doesn't say how much cream, just use your own judgement). Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 3, 1997
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 655
Calories From Fat: 351
Total Fat: 39.7g
Cholesterol: 91.6mg
Sodium: 5381.2mg
Potassium: 1955.9mg
Carbohydrates: 62.3g
Fiber: 18.6g
Sugar: 27.3g
Protein: 20g