Directions:
- My directions-Melt butter and sauté onions and celery till translucent.
- Add flour to make a roux slowly adding flour.
- Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk.
- Give a blend with the hand blender.
- Garnish with parsley.
- His directions-Flavour the chicken stock with onion and celery, then strain it.
- Chop the onion finely, and simmer until soft.
- Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.84 Kcal (418 kJ) | ||
| Calories from fat | 33.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 4% | |
| Sodium | 222.93mg | 9% | |
| Potassium | 343.15mg | 7% | |
| Total Carbs | 11.92g | 4% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 5.13g | 10% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 106mg | 11% | |
| Amount Per 100 g | |||
| Calories | 47.46 Kcal (199 kJ) | ||
| Calories from fat | 15.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 6% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 4% | |
| Sodium | 105.98mg | 9% | |
| Potassium | 163.13mg | 7% | |
| Total Carbs | 5.67g | 4% | |
| Sugars | 3.1g | 26% | |
| Dietary Fiber | 0.63g | 5% | |
| Protein | 2.44g | 10% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 50.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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