Creamy Pumpkin Soup
Indulgently rich puree of pumpkin, onion, and cumin. Tastefully drizzled with sour cream and garnished with fresh chopped parsley.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Butter or margarine |
8 oz.
|
In stockpot heat butter until melted. Add onions; cook slowly about 10 to 15 minutes or until tender. Transfer to blender; puree until smooth. Return to stockpot. |
| Onion, chopped |
1 1/4 lb.
|
|
| Water |
5 qt.
|
Add next 2 ingredients; bring to boil. |
| Chicken base |
1/2 cup
|
|
| Potato Pearls® Extra Rich |
1/2 carton
|
Add potatoes; stir until smooth. |
| Milk |
4 1/2 qt.
|
Stir in next 3 ingredients. |
| Cumin |
2 tsp.
|
|
| White pepper |
1/2 tsp.
|
|
| Pumpkin, canned |
3 qt.
|
Add pumpkin; blend in. Taste and adjust seasonings. |
| Sour cream (garnish) |
3 1/2 qt.
|
Garnish each serving with 1 tablespoon sour cream; sprinkle with chopped parsley. |
| Parsley, chopped |
2 cup
|
|
|
|
Note: Soup will thicken upon standing. Add hot water or chicken stock to restore to desired consistency. |
Nutritional Information Per Serving
| Calories — 311 |
Protein — 7.822 g |
SatFat — 12.667 g |
| Fat — 20.834 g |
Carbs — 24.756 g |
Fiber — 2.309 g |
| Iron — 1.247 mg |
Sodium — 474 mg |
Potassium — 582 mg |
| Zinc — 0.662 mg |
Vitamin A — 7125 IU |
Riboflavin — 0.305 mg |
| Niacin — 0.352 mg |
Calcium — 271 mg |
Cholesterol — 50.172 mg |
| Vitamin B6 — 0.091 mg |
Vitamin B12 — 0.510 ug |
Thiamine — 0.075 mg |
| Phosphorus — 195 mg |
Folate — 21.549 mg |
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