Ingredients:
- 1 cup half-and-half cream (or you can use lighter cream or milk depending on how creamy or light you wish to have the soup)
Directions:
- Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
- Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
- Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
- Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
- Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.05 Kcal (645 kJ) | ||
| Calories from fat | 93.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 16% | |
|---|---|---|---|
| Cholesterol | 30.02mg | 10% | |
| Sodium | 458.2mg | 19% | |
| Potassium | 626.3mg | 13% | |
| Total Carbs | 13.41g | 4% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 20.7mg | 34% | |
| Iron | 1.7mg | 9% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 48.6 Kcal (203 kJ) | ||
| Calories from fat | 29.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 16% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 10% | |
| Sodium | 144.55mg | 19% | |
| Potassium | 197.59mg | 13% | |
| Total Carbs | 4.23g | 4% | |
| Sugars | 1.33g | 17% | |
| Dietary Fiber | 0.63g | 8% | |
| Protein | 1.07g | 7% | |
| Vitamin C | 6.5mg | 34% | |
| Iron | 0.5mg | 9% | |
| Calcium | 33.3mg | 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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