Directions:
- Heat olive oil in a soup pot over moderate heat.
- Stir in onion, celery, pepper and bay leaf, cooking and stirring until onion is translucent, about 8 minutes.
- Add butter, curry powder and garlic, and cook gently, stirring, for about 1 minute.
- Add the stock and salt; bring to a boil.
- Stir in pumpkin and sage; simmer, stirring occasionally for about 15 minutes.
- When ready to serve, stir well and serve in warm bowls with some grated cheddar sprinkled over the top of each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.82 Kcal (719 kJ) | ||
| Calories from fat | 88.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 15% | |
|---|---|---|---|
| Cholesterol | 19.16mg | 6% | |
| Sodium | 435.93mg | 18% | |
| Potassium | 363mg | 8% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 8.2g | 16% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1mg | 6% | |
| Calcium | 108.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 63.37 Kcal (265 kJ) | ||
| Calories from fat | 32.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 15% | |
|---|---|---|---|
| Cholesterol | 7.07mg | 6% | |
| Sodium | 160.77mg | 18% | |
| Potassium | 133.87mg | 8% | |
| Total Carbs | 5.25g | 5% | |
| Sugars | 2.13g | 23% | |
| Dietary Fiber | 1.06g | 12% | |
| Protein | 3.02g | 16% | |
| Vitamin C | 4.2mg | 19% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.4mg | 6% | |
| Calcium | 39.9mg | 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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