Directions:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.73 Kcal (271 kJ) | ||
| Calories from fat | 28.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 354.12mg | 15% | |
| Potassium | 102.7mg | 2% | |
| Total Carbs | 5.5g | 2% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.63 Kcal (149 kJ) | ||
| Calories from fat | 15.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 5% | |
|---|---|---|---|
| Cholesterol | 2.8mg | 2% | |
| Sodium | 194.96mg | 15% | |
| Potassium | 56.54mg | 2% | |
| Total Carbs | 3.03g | 2% | |
| Sugars | 2.52g | 18% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 3.7mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 7.7mg | 1% | |
* 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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