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More Popular Recipes

Creamy Pumpkin Soup

Recipe #302221 | 2 hours | 20 min prep | SERVES 6 -8 , 8 -10 bowls (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: abe ray

this turned into a GREAT vegitable dish!

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 1 cup chopped onion
  • 1/2 cup butter
  • 1 garlic clove
  • 1 1/2 cups chopped carrot
  • 1 cup chopped celery
  • 1 (1 lb) can pumpkin puree
  • 6 cups water
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon crushed bay leaf
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic salt
  • fresh ground salt & pepper

    • Directions

    1. 1
      in 1/2 stick butter sweat onions.
    2. 2
      when translosant pour carrots & add the other 1/2 stick butter stir ocationally on meadium heat for 1/2 hour.
    3. 3
      put in cellery for 5 minuites.
    4. 4
      add water & pumpkin bring to a simmer.
    5. 5
      put in remaining spices except for salt & pepper.
    6. 6
      simmer for 1 hour.
    7. 7
      reduce heat & add cream.
    8. 8
      salt & pepper to taste.
    9. 9
      serve with sour cream & fench fried onions.
    10. 10
      if you want it smoother blend with a hand blender.

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    Nutrition Facts

    Serving Size 1 (471g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    celery seeds

    Calories 386
    Calories from Fat 338 (87%)
    Amount Per Serving %DV
    Total Fat 37.6g 57%
    Saturated Fat 23.5g 117%
    Monounsaturated Fat 10.4g
    Polyunsaturated Fat 1.5g
    Trans Fat 0.0g
    Cholesterol 122mg 40%
    Sodium 170mg 7%
    Potassium 480mg 13%
    Total Carbohydrate 12.6g 4%
    Dietary Fiber 1.8g 7%
    Sugars 3.8g
    Protein 2.8g 5%
    Vitamin A 11644mcg 232%
    Vitamin B6 0.2mg 7%
    Vitamin B12 0.1mcg 2%
    Vitamin C 11mg 18%
    Vitamin E 1mcg 5%
    Calcium 88mg 8%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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