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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock vegetable stock |
||
| Calories 141 | ||
| Calories from Fat 103 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 293mg | 12% | |
| Potassium 321mg | 9% | |
| Total Carbohydrate 9.3g | 3% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 2.3g | ||
| Protein 1.8g | 3% | |
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Pumpkin Soup
By: Mirj
Oct 30, 2001
A thick hearty soup. Delicious served with a fresh dinner roll.
SERVES 6
Ingredients
- 1 cup onion, chopped
- 4 green onions, chopped
- 1/4 cup hard margarine or hard butter
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1 cup vegetable stock
- 3 cups vegetable stock
- 1 (14 ounce) can pumpkin, without spices
- 1/2 cup light cream
Directions
1
Saute onion and green onion in margarine in large saucepan.2
Saute until soft.3
Mix in flour, salt, pepper and ginger.4
Add first amount of vegetable stock, stirring until boiling and thickened.5
Process in blender to smooth.6
Stir in second amount of vegetable stock, pumpkin and cream.7
Heat through.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > To Go... > Potluck
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lindsay!
On Feb 4, 2009
this looks very good i can't wait to try it. I love pumpkin soups and i'm always looking for the "perfect" recipe. I'm going to make this a couple of times before rating, since I like to make it according to the recipe first, then add variations. Thanks for posting!
From: mums the word
On Nov 10, 2008
I have never had Pumpkin Soup before so wasn't too sure what to expect. I liked this but thought it could use a few more spices so I did put in a 1/4 tsp fresh minced garlic and a dash of curry. It was nice to try something different. Thx Mirj.
From: Lynn M
On Nov 5, 2001
Substitute whole milk for cream, use Knorr's Vegetable Bouillon cubes instead of vegetable stock. Reduce margarine.
From: KC 1 artist
On Jan 9, 2002
This is excellent if you make special croutons to float in the soup. Butter 4 or more slices of white or whole wheat bread and sprinkle with cinnamon sugar. Broil for 1-2 minutes. Cut into 1 inch cubes. Enjoy
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