Directions:
- Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.
- The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.01 Kcal (1499 kJ) | ||
| Calories from fat | 320 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 96.27mg | 32% | |
| Sodium | 626.71mg | 26% | |
| Potassium | 359.05mg | 8% | |
| Total Carbs | 7.64g | 3% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.86 Kcal (485 kJ) | ||
| Calories from fat | 103.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 55% | |
|---|---|---|---|
| Cholesterol | 31.15mg | 32% | |
| Sodium | 202.82mg | 26% | |
| Potassium | 116.2mg | 8% | |
| Total Carbs | 2.47g | 3% | |
| Sugars | 0.81g | 10% | |
| Dietary Fiber | 0.62g | 8% | |
| Protein | 0.78g | 5% | |
| Vitamin C | 5mg | 26% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.1mg | 9% | |
* 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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