Directions:
- Melt butter in a deep saucepan over medium heat.
- Add pumpkin, apples, onion, and curry.
- Cook and stir until onion softens.
- Add salt and pepper to taste.
- Add chicken broth and wine.
- Turn heat to medium-high and bring to boil.
- Turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes).
- Remove soup from heat and let it cool.
- Puree soup in a food processor.
- To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute.
- Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.84 Kcal (895 kJ) | ||
| Calories from fat | 118.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 42.67mg | 14% | |
| Sodium | 585.45mg | 24% | |
| Potassium | 535.44mg | 11% | |
| Total Carbs | 19.5g | 7% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 56.3 Kcal (236 kJ) | ||
| Calories from fat | 31.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 20% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 14% | |
| Sodium | 154.13mg | 24% | |
| Potassium | 140.96mg | 11% | |
| Total Carbs | 5.13g | 7% | |
| Sugars | 2.9g | 44% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 0.4g | 3% | |
| Vitamin C | 6.2mg | 39% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.9mg | 6% | |
* 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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