Directions:
- In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil).
- Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.48 Kcal (521 kJ) | ||
| Calories from fat | 76.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 13% | |
|---|---|---|---|
| Cholesterol | 28.18mg | 9% | |
| Sodium | 440.38mg | 18% | |
| Potassium | 216.58mg | 5% | |
| Total Carbs | 10.21g | 3% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.68 Kcal (250 kJ) | ||
| Calories from fat | 36.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 13% | |
|---|---|---|---|
| Cholesterol | 13.51mg | 9% | |
| Sodium | 211.12mg | 18% | |
| Potassium | 103.83mg | 5% | |
| Total Carbs | 4.9g | 3% | |
| Sugars | 2.57g | 21% | |
| Dietary Fiber | 0.79g | 7% | |
| Protein | 0.43g | 2% | |
| Vitamin C | 5.5mg | 19% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.4mg | 4% | |
* 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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