Pumpkin Soup

Pumpkin Soup is a lacto ovo vegetarian soup. This recipe serves 6 and costs $1.12 per serving. One serving contains 214 calories, 2g of protein, and 19g of fat. This recipe is liked by 24 foodies and cooks. A mixture of solid pack pumpkin, heavy whipping cream, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 33%, this dish is rather bad. Try Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean, Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, and Pumpkin Soup with Pumpkin Seed Mint Pesto for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 teaspoon brown sugar

2 tablespoons butter

2 cans (14-1/2 ounces each) chicken broth

1 tablespoon all-purpose flour

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

1/2 cup finely chopped onion

1/8 teaspoon pepper

1/4 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Equipment:

sauce pan

Cooking instruction summary:

Directions In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings. Originally published as Pumpkin Soup in Quick CookingSeptember/October 1998, p11 Nutritional Facts 1 serving (1 cup) equals 212 calories, 19 g fat (12 g saturated fat), 65 mg cholesterol, 427 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, saute onion in butter until tender.

2. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes.

3. Add cream; cook for 2 minutes or until heated through.


Nutrition Information:

Quickview
213k Calories
2g Protein
18g Total Fat
10g Carbs
3% Health Score
Limit These
Calories
213k
11%

Fat
18g
29%

  Saturated Fat
11g
73%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
64mg
21%

Sodium
633mg
28%

Get Enough Of These
Protein
2g
5%

Vitamin A
11733IU
235%

Vitamin C
13mg
16%

Vitamin K
13µg
12%

Manganese
0.2mg
10%

Fiber
2g
9%

Potassium
305mg
9%

Vitamin E
1mg
9%

Iron
1mg
8%

Phosphorus
73mg
7%

Vitamin B2
0.11mg
6%

Copper
0.12mg
6%

Calcium
57mg
6%

Magnesium
22mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.43mg
4%

Folate
15µg
4%

Vitamin B6
0.07mg
4%

Vitamin B1
0.04mg
3%

Vitamin D
0.35µg
2%

Zinc
0.34mg
2%

Vitamin B12
0.13µg
2%

Selenium
1µg
1%

covered percent of daily need
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Related Videos:

Thai Pumpkin Soup – Lynn’s Recipes

 

Roasted Pumpkin Soup Recipe

 

How to Make Pumpkin Soup

 

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